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
Cook the noodles as per packet instructions and toss with sesame oil. Set aside.
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.
Add the cooked noodles, spring onions, cashews, oyster and soy sauce and toss over the heat for a further two mins until well coated.
Serve with a squeeze of lime and sprinkling of coriander.