Oyster Mushroom, Ginger & Sesame Stir Fry with a Hot Soy & Walnut Sauce

May  1, 2014
2 Ratings
  • Serves 2
Author Notes

This is a quick, easy and healthy dinner option that will tingle your tastebuds! —myinspiration

What You'll Need
  • 14 Oyster Mushrooms, stalks removed and sliced
  • 2 cloves of garlic finely chopped
  • 2 inch cube of fresh ginger finely chopped
  • 2 Hot red chillies finely chopped
  • 1/4 cup Reduced salt Soy Sauce
  • 2 tablespoons Mirin
  • 1 tablespoon Rice Wine Vinegar
  • 2 cups beansprouts
  • 2 Spring onions/scallions chopped
  • 1 tablespoon Sesame Seeds
  • 6 Walnuts chopped into quarters
  • 150 grams Soba Noodles
  1. Bring a pan of water to the boil and add the soba noodles, cook for 3 minutes before removing from heat, drain and set aside.
  2. n a large saute pan or wok, heat 2 tbsp water over a high heat and add the garlic, ginger and chili and cook for 3 minutes, add in the chopped mushrooms and mix together to coat well.
  3. Add in the remaining ingredients, keeping the heat on high, the oyster mushrooms will soak up the lovely soy, mirin and rice wine vinegar. Cook for 6 minutes then add the soba noodles and toss together to heat the soba noodles up again.
  4. To serve, plate up in a big bowl, sprinkle over some more sesame seeds and chopped spring onion and top with a couple of walnuts.

See what other Food52ers are saying.

1 Review

Kathryn V. December 6, 2022
Really, really good. Everyone loved it. Didn't give 5 stars because I'm a tough critic but this will definitely go into rotation. The bean sprouts and scallions were a very important counterpart to the rich and dense umami of the mushrooms, noodles and soy.