Noodles with Dried Shiitake Mushrooms

These rice noodles with Hands on Earth dried shiitake mushrooms are a simple, aromatic, and flavourful recipe. The combination of shiitake with garlic, ginger, soy sauce, and sesame oil creates a comforting and balanced dish, perfect for a light lunch or a quick weeknight dinner.

Ingredients (4 servings)

• 30 g Hands on Earth Dried Shiitake Mushrooms
• 250 g rice noodles
• 2 tablespoons olive oil or vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 400 ml water for soaking the mushrooms
• 2 spring onions, sliced
• Fresh parsley or coriander to taste
• Chilli or chilli flakes to taste (optional)

Preparation

1. Place the dried shiitake mushrooms in a bowl, cover with hot water, and let them rehydrate for 20 to 30 minutes. Remove the mushrooms, reserve the soaking water, and slice them, discarding the tougher stems.
2. Cook the rice noodles according to package instructions. Drain and set aside.
3. Heat the olive oil in a frying pan or wok. Add the garlic and ginger and cook for about 1 minute.
4. Add the shiitake mushrooms and sauté for 3 to 4 minutes, until lightly golden.
5. Add the soy sauce and 100 ml of the strained soaking water. Cook for 3 to 5 minutes, to concentrate the flavours.
6. Add the rice noodles and mix everything carefully. Add the sesame oil and mix for another 1 to 2 minutes.
7. Remove from heat and garnish with spring onion, parsley or coriander, and, if desired, a little chilli.

Serving Suggestion

Serve the shiitake rice noodles hot, accompanied by sautéed vegetables such as carrots, bell peppers, broccoli, or pak choi. For a fresh touch, finish with a few drops of lemon or lime juice.