“You can cook this in two batches - keep the first batch warm in a foil covered dish in the oven.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 ounces medium egg noodles
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons peanut oil
  • 2 teaspoons fresh ginger, grated
  • 10 ounces fresh shiitake mushrooms, sliced
  • 8 scallions, cut into thirds then sliced into strips
  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce

Directions

  1. Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
  2. Heat a wok over a high heat, then add the peanut oil. Once it is smoking, add the ginger, stir-fry for a couple of seconds then add the mushrooms with a splash of water to create steam and cook for one minute.
  3. Toss through the noodles for 2 minutes until hot then add the scallions, oyster and soy sauces and a dash more sesame oil.
  4. Serve.

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