Wednesday 24 January 2024


When I was still eating poultry many, many years ago I used to LOVE hoisin duck in all its forms (particularly the Pret duck wrap) so I loved the idea of hoisin noodles topped with veggie friendly, and addictively crunchy and moorish deep fried shredded mushrooms.

Deep frying sounds like a faff but is super quick and easy to and so worth it for the end result, a sort of luxe takeaway done at home that is a new favourite!


  • 200g Oyster Mushrooms
  • 3 tbsp Cornflour
  • 1 tsp Salt
  • 1 tsp Chinese 5 Spice
  • 3 tbsp Hoisin Sauce
  • 1 tbsp Tahini
  • 3 tbsp Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Sesame Oil
  • 400g Egg Noodles
  • 5 Cloves Garlic
  • 50g Spring Onions
  • 1 Red Chilli
  • 3cm Ginger
  • 100g Sugar Snap Peas
  • Vegetable Oil

  • Tear the oyster mushrooms into small pieces. 
  • Combine the cornflour, salt and five-spice powder in a bowl. 
  • Toss this with the mushrooms until evenly coated.
  • Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.
  • Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.
  • Cook your noodles according to the package instructions, then run them under cold water
  • Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.
  • Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil. 
  • Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.
  • Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated. 
  • Serve it up in bowls and top with your crispy mushrooms and enjoy.

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