When you’re after an intense umami hit, you can’t get better than a shiitake mushroom. This Cantonese dish packs a super-savoury punch and is so quick and easy. The noodles are the bouncy, oily type often called 'dan dan', but they can be substituted for dried wheat noodles.
Holy Shiitake Mushrooms with Fresh Noodles!
The Umami Superhero
Serves 2 - A Little Effort / One-Wok Wonder / Vegan Option - Wok to wonderful in 25 minutes - Hero ingredient: shiitake mushrooms
- 1 tablespoon vegetable oil
- 1 teaspoon garlic paste, or 2 garlic cloves, crushed and finely chopped
- 1 carrot, peeled and sliced into 5cm (2in) batons
- 1 red onion, thickly sliced
- 2 celery stalks, peeled and sliced into thin 5cm (2in) batons
- 120g (4¼oz) fresh shiitake mushrooms, or 30g (1oz) dried, soaked according to packet instructions
- 55g (2oz) mangetout (snow peas) or green beans
- ¼ teaspoon sea salt
- ¼ teaspoon ground white pepper
- 400g (14oz) fresh dan dan noodles, or fresh rice vermicelli for vegan option
For the stir-fry sauce
- ½ tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon toasted sesame oil
Heat the oil in a wok over a high heat. Add the garlic, onion, carrot, celery, mushrooms and mangetout (snow peas) or green beans and stir-fry for a couple of minutes, mixing well. Season with the salt and pepper, then add your noodles and the stir-fry sauce ingredients. Toss it all together over a high heat for 3 minutes so it’s nicely coated. Pile the noodles high on a large serving plate. Serve immediately for the mushroom lover(s) in your life.