Recipe courtesy of Christian Benians and Mark Read

Stir-Fried Ginger Noodles

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7 oz egg noodles

1 large piece of fresh ginger

2 garlic cloves

1 large red chile

4 spring onions

3 3/4 oz shiitake mushrooms

4 tablespoons sunflower oil

For the garnish:

2 sprigs cilantro, freshly picked


  1. Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water.
  2. Peel and finely chop the ginger and garlic. Cut the chile in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms.
  3. Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes.
  4. To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.
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