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Shiitake noodles with Asian pesto


  • Soak the shiitakes in warm water for about 20 mins. Drain well and discard the stalks and finely slice the caps. Set aside.
  • Whiz up the oil with 1 tbsp soy, the coriander, mint, peanuts, 1 crushed garlic clove and 1 tspn grated ginger in a food processor or blender.
  • At the same time, place the noodles in a large bowl, cover with boiling water and set aside for a few minutes, separating with tongs as you do so. Then drain well.
  • Heat a wok (or large non-stick pan) and spray with oil.
  • Add the remaining garlic and chillies, and toss to colour.
  • Then add ¼ cup stock with the sliced shiitakes, the remaining ginger and a good splash of soy. Toss well and gently cook, adding more stock as needed.
  • Add the noodles and Asian pesto to taste, and toss well.
  • Serve in indivdiual bowls with a sprinkling of spring onions on top.


  • 6 dried shiitake mushrooms
  • 2 tbsp vegetable oil
  • soy sauce
  • ½ cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • 2 heaped tbsp roasted peanuts
  • 2 garlic cloves, crushed
  • 2 tspn freshly grated ginger
  • 1 packet hokkien noodles
  • olive oil spray
  • 2 small red chillies, finely sliced
  • 1 cup vegetable stock
  • 2 spring (green) onions, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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