Description

This takeaway-style mushrooms and ‘egg’ recipe offers a unique and delicious twist on traditional noodle dishes by featuring crispy baked shiitake mushrooms paired with thickened spaghetti ‘egg’ noodles tossed in a flavorful Asian-inspired sauce. With roasted peanuts and fresh cucumber matchsticks for added texture and freshness, this dish is a perfect combination of savory, tangy, and spicy elements that bring the vibrant flavors of a classic takeaway right to your kitchen.

Ingredients

Scale

Mushrooms

150g shiitake mushrooms
1 tsp olive oil
2 tsp soy sauce or tamari
2 garlic cloves, finely chopped
1 tsp maple syrup

Noodles & Soaking

200g spaghetti
2 tsp bicarbonate of soda (divided; add 1 tsp halfway through cooking, then 1 tsp later)

Sauce

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

Toppings

40g roasted peanuts
1 baby cucumber, cut into matchsticks

Instructions

Preheat and prepare mushrooms: Preheat your oven to 200°C (180°C fan)/gas mark 6 and line a baking sheet with parchment paper. In a mixing bowl, combine the shiitake mushrooms with olive oil, soy sauce or tamari, finely chopped garlic, and maple syrup. Toss well to coat the mushrooms evenly.
Bake mushrooms: Spread the coated mushrooms evenly on the prepared baking sheet. Bake in the oven for about 12 minutes or until the mushrooms are crispy. Remove from the oven and set aside.
Cook spaghetti with bicarbonate of soda: Meanwhile, bring a large pan of water to a boil. Add the spaghetti and cook for about 10 minutes, or until tender. Halfway through cooking, add 1 teaspoon of bicarbonate of soda to the boiling water—the water will bubble up. After the spaghetti is cooked, turn off the heat and let the noodles sit in the water for 5-7 minutes until they double in thickness. Drain the noodles and transfer them to a mixing bowl.
Prepare the sauce: In a small jar or bowl, combine soy sauce or tamari, sesame oil, smooth peanut butter, rice vinegar, sugar, grated fresh ginger, and chilli flakes. Close the lid and shake vigorously or whisk until the sauce is smooth and well combined.
Toss noodles with sauce: Pour half of the prepared sauce over the warmed noodles and toss to coat them evenly.
Assemble and serve: Divide the sauced noodles into serving bowls. Top each bowl with the crispy baked mushrooms, chopped roasted peanuts, and baby cucumber matchsticks. Drizzle the remaining sauce over the top before serving for extra flavor.

Notes

Adding bicarbonate of soda to the cooking water changes the texture of the noodles, making them thicker and chewier, mimicking egg noodles.
Shiitake mushrooms are used for their umami flavor and meaty texture, but you can substitute with other mushrooms like oyster or button if preferred.
Adjust chilli flakes to suit your spice preference.
For a nut-free version, omit peanut butter and roasted peanuts and substitute with tahini or sunflower seed butter and seeds.
This dish is vegetarian and can be made vegan by ensuring the soy sauce or tamari is vegan-friendly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Keywords: shiitake mushrooms, asian noodles, baked mushrooms, peanut sauce, vegetarian noodles, takeaway-style recipe