Mixed oyster mushroom and ginger noodles

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Mixed oyster mushroom and ginger noodles
  • 1 tablespoon peanut oil
  • 2 clove garlic, crushed
  • 1 (10g) small piece fresh ginger, grated
  • 150 gram oyster mushrooms, chopped coarsely chopped
  • 150 gram pink oyster mushrooms, coarsely chopped
  • 150 gram yellow oyster mushrooms, coarsely chopped
  • 450 gram fresh thin rice noodles
  • 1/3 cup (80ml) vegetarian mushroom oyster sauce
  • 2 tablespoon lime juice
  • 4 green onions, sliced thinly


Mixed oyster mushroom and ginger noodles
  • 1
    Heat oil in a wok over medium-high heat; stir-fry garlic, ginger and mushrooms for about 2-5 minutes, or until mushrooms are almost tender.
  • 2
    Add noodles, sauce and juice; stir-fry for about 2 minutes or until hot.
  • 3
    Divide noodles among bowls; serve sprinkled with onion.


Pink and yellow oyster mushrooms are available at selected farmers' markets, grocery stores and online. Choose mushrooms as described by variety. Avoid slimy looking caps and those that look shrivelled. Store mushrooms as described by variety, otherwise, store in a paper or calico bag in the refrigerator. They generally last for up to 3 days when stored in this way. Prepare by wiping over the mushrooms using a piece of damp paper towel. This removes any grit and prevents them becoming soggy. Dry mushrooms by spreading them out and placing them in a sunny position until completely dry. This may take several days. Store them in an airtight container until ready to use.