Gingery shiitake noodles

Prep: 15 mins Cook: 10 mins


Serves 8
Whatever you do, don’t cut your noodles – they represent long life!

Nutrition and extra info

Nutrition: per serving

  • kcal225
  • fat8g
  • saturates1g
  • carbs35g
  • sugars2g
  • fibre2g
  • protein7g
  • salt1.36g
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  • 375g pack medium dried egg noodle
  • couple dashes toasted sesame oil
  • 2 tbsp groundnut oil
  • finger-length piece fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 300g fresh shiitake mushroom, sliced
  • 8 spring onion, cut into thirds, then thinly sliced into lengthways strips
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp good-quality oyster sauce
  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  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 groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

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Comments (9)

lizleicester's picture

This perked up noodles fantastically and is really easy to do too.

Thumper22's picture

This was really lovely, it tasted to me like a black bean noodles you get from the Chinese take away.
More ginger, yet not so sickly.
Will make this again, I also did the festive five spice chicken with it.

frenchasaurus's picture

Tasty and a nice alternative to the usual stir fries, however not the most exciting meal around. I will definitely be adding it to my pile of quick meal recipes however

lindasmale's picture

One of my favourites - had this twice already this week! I use dried Shitake mushrooms which are just as good and always to hand - I buy them in bulk from the chinese supermarket!

tracypickle's picture


liezeldutoit's picture

Very nice, but it missed a bit of a bite. Next time I might add some slices of fresh chilli

scotcat's picture

i used rice noodles instead - a lovely big sticky dish!

schizopear's picture

this was the perfect accompaniment to the festive golden five-spice chicken. quick, easy, tasty.

sarahcockerill's picture

my noodles were very sticky so I had to put quite a lot of oil on them but otherwise this was lovely - perfect comfort food.

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