Save to your scrapbook
The Happy Pear’s Easy noodles with gingered shiitake mushrooms
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 - 6
5 tbsp of sesame seeds (also black sesame seeds look cool if you have them)
400g wholewheat noodles, or noodles of choice
5 tbsp of soy sauce or tamari
2 tbsp of agave syrup, maple syrup or honey
Juice of 1 lime
2 tbsp sesame oil
2 cloves of garlic, crushed
2.5cm piece of fresh ginger, finely chopped
1 bunch of salad onions, finely chopped
150g of shiitake mushrooms, sliced (you could use button, chestnut or oyster mushrooms),
1 medium pak choi, chopped
28g pack fresh coriander, roughly chopped
1. Toast your sesame seeds in a dry frying pan over a high heat. It should take about 5 minutes and the seeds will start to pop when they are ready. Toss the seeds to ensure they don’t burn. Take them out of the pan and reserve in a bowl.
2. Cover noodles with boiling water, and cook per pack instructions (for 4 minutes)
3. Make the dressing by combining the soy sauce, agave syrup and lime juice. Stir well to make sure it's evenly combined
4. Heat a wok or large frying pan over a high heat until really hot. Add the sesame oil and stir-fry the garlic, ginger and salad onions for 2 to 3 minutes.
5. Drain the noodles when cooked and rinse in cold water until the water runs clear. This stops them cooking further and sticking together.
6. Add the mushrooms to the wok then pour in the dressing. Cook for 2 minutes so the mushrooms absorb the flavour of the sauce.
7. Add the noodles to the wok, and turn the heat up to high.
8. Stir through the Pak Choi and toss in half the toasted sesame seeds. Cook for a further 2 minutes on a high heat. Garnish with coriander and the remaining sesame seeds to serve.
This recipe was first published in January 2016.