Ingredients

150g shiitake mushrooms

1 tsp olive oil

2 tsp soy sauce or tamari

2 garlic cloves, finely chopped

1 tsp maple syrup

200g spaghetti

2 tsp bicarbonate of soda

3 tbsp soy sauce or tamari

2 tbsp sesame oil

1 tbsp smooth peanut butter

2 tsp rice vinegar

2 tsp sugar

1 tbsp grated fresh ginger

1 tsp chilli flakes

40g roasted peanuts

1 baby cucumber, cut into matchsticks

Instructions

Step 1: Preheat the oven to 200°C (180°C fan, gas mark 6). Line a baking sheet with baking parchment.

Step 2: In a mixing bowl, toss the shiitake mushrooms with olive oil, 2 teaspoons soy sauce, finely chopped garlic, and maple syrup. Spread them evenly on the prepared baking sheet and bake for about 12 minutes until crispy. Remove from the oven and set aside.

Step 3: Bring a large pan of water to a boil and add the spaghetti. Cook for about 10 minutes or until tender.

Step 4: Halfway through cooking the pasta, add 1 teaspoon of bicarbonate of soda at a time to the boiling water. This will cause the water to bubble. After turning off the heat, let the spaghetti sit in the water for 5-7 minutes until it doubles in thickness.

Step 5: Drain the spaghetti and transfer it to a mixing bowl.

Step 6: In a small jar or bowl, combine 3 tablespoons soy sauce, sesame oil, peanut butter, rice vinegar, sugar, grated ginger, and chilli flakes. Close the jar and shake vigorously or whisk until smooth.

Step 7: Pour half of the sauce over the noodles and toss well to coat.

Step 8: Serve the noodles in bowls topped with crispy mushrooms, chopped roasted peanuts, cucumber matchsticks, and a drizzle of the remaining sauce.

Tips & Variations

For extra spice, add more chilli flakes or a dash of sriracha to the sauce.

If you prefer a creamy texture, stir in a splash of coconut milk or plant-based cream to the sauce.

Swap shiitake mushrooms for oyster or button mushrooms if preferred.

Use tamari instead of soy sauce for a gluten-free version.

FAQs

Can I use other types of mushrooms?

Yes, oyster, cremini, or button mushrooms work well and can be used as a substitute for shiitake mushrooms.

Why is bicarbonate of soda added to the pasta water?

Bicarbonate of soda raises the pH of the water, causing the spaghetti to soften and expand, giving it a texture similar to the ‘egg’ noodles typically used in takeaway dishes.