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16 September 2014,12:55 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak the Chinese mushrooms in hot water for 30 minutes. Drain, reserving the soaking water. Remove and discard the stalks, and slice the mushroom caps.
  • Soak the noodles in very hot water for 10 minutes.
  • Meanwhile, heat the oil in a wok or large open pan over a high heat. Add the garlic, ginger and sliced mushrooms. Stir-fry for 2 minutes.
  • Add the vegetable stock with the reserved mushroom soaking water and bring to the boil. Add the mushroom ketchup and soy sauce.
  • Drain the noodles and divide among the serving bowls. Ladle in the hot soup and serve immediately, garnished with coriander leaves.


  • 30 grams dried Chinese mushrooms       
  • 150 grams medium egg noodles
  • 2 tablespoon sesame oil
  • 4 garlic cloves, crushed
  • 2 inch piece root ginger, finely shredded
  • 750 ml hot vegetable stock
  • 2 teaspoon mushroom ketchup
  • 2 teaspoon light soy sauce
  • Fresh coriander leaves, to garnish

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