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Honey Ginger Shitake Noodles

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


6-8 people


  • 14 oz pack medium dried egg noodle
  • Dash of Dark Toasted Sesame Oil
  • 2 tbsp Koroneiki Olive Oil
  •  1-2 inch piece fresh root ginger, grated
  • 10 oz fresh shiitake mushroom, sliced
  • 8 spring onions, thinly sliced into lengthways strips
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Honey Ginger White Balsamic


  1. Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
  2. Heat a wok over high heat, then add the olive oil. Once it’s smoking (careful not to have heat too high), add the ginger and balsamic. Stir for a few seconds then add the mushrooms with a bit 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.
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