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Stir-Fried Noodles With Oyster Mushrooms

Dairy Free

This simple stir-fry takes less time than it would to order a takeaway. You need to get your wok really hot and to cook everything briefly. Meaty-textured oyster mushrooms are the ideal fungi for this treatment: they hold their shape and texture, and don’t exude water. They also work well with the classic flavourings of garlic, ginger, oyster sauce and rice wine. Shredded three-cornered leek adds a herby, oniony freshness.

Serves : 2
Prep : 5 minutes
Cook : 10 minutes
  • 225g dried egg noodles
  • 150g grey oyster mushrooms
  • Small bunch of three-cornered leek or few flowered garlic (or 4 spring onions)
  • 1 small red pepper
  • 2 tablespoons groundnut or sunflower oil
  • 2cm root ginger, peeled and cut into thin shreds
  • 2 cloves garlic sliced
  • 225g beansprouts, rinsed and drained
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablepoon soy sauce


  1. Cook the noodles in boiling water until tender, following the instructions on the pack. Rinse them in cold water to cool them completely and set aside to drain.
  2. While the noodles are cooking, prepare the vegetables. Using a pastry or mushroom brush, clean the oyster mushrooms. Trim the stems and cut or tear any large ones into 4cm slices. Cut the three-cornered leeks (or few flowered garlic or spring onions) into 4cm lengths, then slice lengthways into fine shreds. Deseed the pepper and cut it into fine slices.
  3. Set a large wok or frying pan over a high heat and add the oil. When hot, add the red pepper slices, tossing them around from time to time, so that they soften slightly and take on some colour. Lower the heat slightly and add the garlic, ginger and half the chopped three-cornered leeks.
  4. Stir-fry for a minute or so, until the garlic is lightly golden, then add the mushrooms and raise the heat. Fry for two minutes, tossing the mushrooms around from time to time but not moving them too much so that they brown here and there.
  5. Add the beansprouts and noodles and toss everything around well, until the beansprouts just start to wilt. Add the oyster sauce, soy sauce and rice wine or sherry and toss everything around as the liquids bubble and reduce, for about a minute.
  6. Divide the noodles between two warmed serving plates or bowls, sprinkle over the remaining three-cornered leek shreds and serve immediately.


Recipe and photos by Otherwise for Wild Food UK


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