Cook it like a chef
King Oyster
Sticky King Oyster Noodles
Shredded king oysters in a glossy soy, ginger and chilli sauce with springy noodles and toasted sesame.
25 minsServes 2
What you’ll need
Ingredients
- 1 × 250g punnet Farmer Tom’s king oyster mushrooms
- 2 nests medium egg noodles
- 1 tbsp sesame or vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 tsp rice vinegar or lime juice
- 1 tsp finely grated ginger
- 1 garlic clove, finely grated
- 2 spring onions, finely sliced
- 1 tsp sesame seeds
Into the pan
Method
- 01
Drag two forks down the mushroom stems to make long, rough shreds, then tear the caps into strips.
- 02
Cook the noodles following the packet instructions. Mix the soy sauce, sweet chilli sauce, vinegar, ginger and garlic in a small bowl.
- 03
Heat the oil in a wide frying pan or wok over a high heat. Add the mushrooms and cook for 6–7 minutes until their moisture has evaporated and the edges begin to crisp.
- 04
Pour in the sauce and bubble for 1 minute. Add the drained noodles and toss until everything is evenly coated.
- 05
Divide between bowls and finish with the spring onions and sesame seeds.