Close

The latest stories, straight to your inbox

The latest stories, straight to your inbox
Close

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Extracted from The Noodle Cookbook by Damien Lee of Mr Lee’s Noodles (Ebury Press, £15.99)
Recipes
January 2022
Reading time 1 Minute

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.
Serves
2
Ingredients
  • 1 tbsp vegetable oil
  • 1 tsp garlic paste, or 2 garlic cloves, crushed and finely chopped
  • 1 carrot, peeled and sliced into 5cm batons
  • 1 red onion, thickly sliced
  • 2 celery stalks, peeled and sliced into thin 5cm batons
  • 120g fresh shiitake mushrooms, or 30g dried, soaked according to packet instructions
  • 55g mangetout or green beans
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp ground white pepper
  • 400g fresh dan dan noodles
  • For the stir-fry sauce
  • 1⁄2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
Method

Heat the oil in a wok over a high heat. Add the garlic, onion, carrot, celery, mushrooms and mangetout 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 three 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.


Extracted from The Noodle Cookbook by Damien Lee of Mr Lee’s Noodles (Ebury Press, £15.99)

This website uses cookies to ensure you get the best experience on our website. Please let us know your preferences.


Please read our Cookie policy.

Manage