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Chinese Noodles With Mushrooms

Chinese Noodles With Mushrooms

A tasty Chinese recipe, perfect as a vegan main course: wide noodles cooked with different mushroom varieties. A not to miss dish if you like Chinese food

09 October, 2012
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Dietary Consideration

serves for


total time

1 HR 30 MIN


250 g, wide flat
Vegetable oil
1/2 tbsp
3 each, quartered
3 each, roughly chopped
3 cloves
55 g, roughly chopped
1,5 l
3 stalks, bruised
Chili pepper
3 each, finely sliced
Star anise
4 each
Soy sauce
2 tbsp, light
6 leaves
Enoki mushrooms
120 g
White mushrooms
120 g, sliced
Shimeji mushrooms
160 g
2 each, juiced
1/2 tsp
3 sticks, roughly chopped
4 each, finely sliced lengthways


Heat the oil in a large pan and add the onion, carrots, celery, garlic and ginger. Cook for 5 minutes until just golden.

Add the water, lemongrass, chillies, star anise, soy sauce and coriander. Simmer gently for 55 minutes, to infuse the flavours.

Cook the noodles according to the instructions on the packet.

Strain the vegetable liquid through a sieve into a bowl. Reserve the sliced chillies and discard the rest.

Return the liquid to the pan and bring to a simmer. Add all the mushrooms and cook for 2 minutes. Add the remaining ingredients and cook for a further 2 minutes.

Adjust the seasoning if necessary and ladle into warm bowls with the cooked noodles. Garnish with spring onions and the reserved chillies.

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