Shiitake Noodles With Ginger And Sesame

by The Happy Pear

This light, fresh meal is quick and easy to make – truly healthy fast food. It’s worth seeking out shiitake mushrooms, but if you can’t find them, oyster mushrooms or button mushrooms work just fine.

4 people 17 minutes 7 minutes

Ingredients

2 cloves Garlic finely chopped
2 tbsp Maple Syrup
1 head Pak Choi finely chopped
1 pinch Salt
150 g Shiitake Mushrooms or oyster/button mushrooms, cut into bite-sized pieces
5 tbsp Soy Sauce
1 bunch Spring Onions finely chopped
1 cm SuperValu Fresh Ginger peeled and finely chopped

For the Dressing:

1 - Lime juice only

Method

Toast the sesame seeds on a hot dry frying pan with no oil or water on a high heat. It should take about 5 minutes and the seeds will start to lightly colour and pop when they are ready. Toss the seeds to make sure they don’t burn. Transfer the toasted seeds to a bowl and set aside.
Put the noodles in a medium-sized saucepan. Cover with boiling water, add a pinch of salt and cook as per the packet instructions. Drain and rinse the cooked noodles until the water coming out the bottom of the colander is clear. Set aside.
Make the dressing by putting the lime juice, soy sauce and maple syrup in a cup and whisking together with a fork so that the maple syrup spreads evenly through the dressing.
Place a wok or large frying pan on a high heat and leave it until it’s really hot. Add a little water, then sauté the mushrooms, spring onions, garlic and ginger for about 5 minutes. Make sure you have enough water so the veg doesn’t stick, but not so much that it boils.
Add the dressing and mix it around well, turning the heat down to medium. Add the noodles to the pan along with the pak choi and toasted sesame seeds, then turn the heat back up to high. Cook for a further 2 minutes, stirring the whole time, until the veg and noodles are all hot