Fried mixed mushroom noodles

Fried mixed mushroom noodles

The Real Food of China
Leanne Kitchen

Unfortunately, we’re never quite in seasonal synch on our trips to Yunnan, so we’ve missed out on the summer mushroom crop there more than once. The region is famed for having an incredible diversity of fungi (over 600 types), with around thirty edible ones commonly available, including morels, boletus, porcini and the prized matsutake. However, we have dined on a range of wild mountain mushrooms in Sichuan, and although the mushrooms used in this recipe aren’t quite as exotic, they still make for a mighty tasty noodle dish.


Quantity Ingredient
250g enoki mushrooms
60ml vegetable oil
2 garlic cloves, finely sliced
2 tablespoons ginger, finely shredded
150g mung bean sprouts
60ml shaoxing rice wine
2 tablespoons mushroom soy sauce
1 tablespoon light soy sauce
2 teaspoons sugar
500g fresh, flat wheat noodles
3 teaspoons sesame oil
150g oyster mushrooms
150g king oyster mushrooms
150g shimeji mushrooms
150g shiitake mushrooms


  1. To prepare the mushrooms, tear the oyster mushrooms lengthwise into 1 cm wide pieces. Finely slice the king oyster mushrooms widthwise. Trim the shimeji mushrooms at the base and separate the mushrooms into clusters. Finely slice the shiitake mushrooms. Trim the enoki and separate the mushrooms from each other. Put each type of mushroom into a separate bowl.
  2. Heat the vegetable oil in a wok over a medium–high heat, then add the king oyster and shiitake mushrooms, garlic and ginger and stir-fry for 2 minutes, or until the mushrooms just start to soften. Add the oyster and shimeji mushrooms and cook for 1 minute, then add the enoki and bean sprouts. Stir-fry for another 2 minutes, or until the mushrooms have softened, then add the rice wine, soy sauces and sugar. Bring to the boil, tossing to combine well.
  3. Meanwhile, cook the noodles in a saucepan of boiling water for 3–4 minutes (or according to the packet instructions), or until softened. Drain well, then add to the simmering mushroom mixture in the wok, along with the sesame oil. Toss to combine well, then divide among four bowls and serve immediately.
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