Gingery shiitake noodles

• pack medium dried egg noodle↗375g g
• couple dashes toasted sesame oil
• groundnut oil tbsp
• fresh root ginger

  grated

• fresh shiitake mushroom↗300g g

  sliced

• spring onions↗8

  cut into thirds, then thinly sliced into lengthways strips

• good-quality oyster sauce↗ tbsp
• light soy sauce↗ tbsp

Step-by-step instructions

1. 1

   Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

2. 2

   Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.