Spicy Asian Shiitake Noodles recipe

This recipe is incredibly quick but results in a delicious dinner full of interesting savoury flavours. These mushrooms have a meaty texture, which is set off well by the crisp, refreshing spring onion. Egg noodles make an ideal cupboard standby as with a dash of soy sauce they can form the basis of many meals, yet take only minutes to prepare.


  • 375g egg noodles
  • 300g shiitake mushrooms, sliced
  • 8 spring onions, sliced lengthwise and cut in thirds
  • 1 small green chilli
  • finger-length piece of ginger, grated
  • 3 garlic cloves, finely sliced
  • small handful cashew nuts, toasted
  • 2 tbsp groundnut oil
  • 2 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • fresh coriander to serve
  • lime wedges to serve


  1. Cook the noodles as per packet instructions and toss with sesame oil. Set aside.

  2. Heat the groundnut oil in a wok over a high heat and add the ginger, garlic and chilli. Toss for a couple of seconds then add the mushrooms along with a splash of water, and cook in the steam for 2 mins.

  3. Add the cooked noodles, spring onions, cashews, oyster and soy sauce and toss over the heat for a further two mins until well coated.

  4. Serve with a squeeze of lime and sprinkling of coriander.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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