Dale Talde's Mushroom Slippery Noodles

January  4, 2022
5 Ratings
Photo by Julia Gartland, prop styling by Megan Hedgpeth, food styling by Anna Billingskog
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
Author Notes

This is a quick, easy, super-fast stir-fry recipe by Dale Talde that cooks in minutes. You have to soak the noodles for half an hour, which is the perfect time to prep the rest of the ingredients. Make sure before you start cooking that your pan is hot; the best way to test is to drizzle a little oil in the pan, and it should shimmer and smoke. The rest comes together quickly, so make sure your mise en place is ready to go and nearby. You can also try this dish for yourself at Dale's restaurant, Goosefeather, in Tarrytown, New York. —Food52

What You'll Need
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Dale Talde's Mushroom Slippery Noodles
  • 8 ounces rice flake noodles or pad Thai noodles
  • 3 tablespoons vegetable or canola oil
  • 2 cups sliced shiitake mushrooms, stems removed (from about 4 ounces mushrooms)
  • 1 large shallot, sliced into rings
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled ginger (from about a 1-inch piece)
  • 1/2 cup Shaoxing wine
  • 2 scallions, cut into 1-inch pieces
  • 1/2 cup chicken stock
  • 1/4 cup oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 cup bean sprouts
  • 1 tablespoon fresh lemon juice
  • 1/4 cup hazelnuts, toasted and coarsely chopped
  1. Soak the noodles in cold water for about 30 minutes, until soft; drain.
  2. In a wok or large skillet, heat the oil over high heat. Add the mushrooms and cook, stirring, for about 3 minutes, until softened and slightly browned. Add the shallot and cook, stirring occasionally, for about 2 minutes, until slightly browned and fragrant. Add the garlic and ginger and cook, stirring and adding a splash of oil if the pan seems dry, for about 1 minute more, until the aromatics are fragrant. Add the wine and cook for 1 minute.
  3. Add the scallions, stock, oyster sauce, soy sauce, sugar, and noodles. Cook, tossing constantly, for 3 to 4 minutes, until combined and warmed through. Add the bean sprouts and continue to cook, stirring, for 2 to 3 minutes, until warmed through. Remove from the heat and stir in the lemon juice and hazelnuts.

See what other Food52ers are saying.

  • trysteroo
  • monika
  • Dennis229
  • MariaMB

6 Reviews

monika January 19, 2022
this was delicious! I used around 10-12 oz of baby bellas instead and doubled the garlic, plus I used regular cooking wine, white onion, leek in place of the scallion and walnuts in place of the hazels. Still turned out amazing :)
Dennis229 January 16, 2022
Just made this tonight. Delicious, but I’d probably increase the mushrooms by quite a lot. Yes, the rice noodles get a litte gloppy, but when I served them with tongs, they came apart fine and tasted great.
trysteroo January 14, 2022
I just made this for dinner and it was delicious! Would definitely make again. Love the flavors, especially the hazelnuts.
MariaMB January 11, 2022
Love this meal! Easy to make and oh so good. Substituted the cooking wine with sherry. Yum!
betsy January 11, 2022
The flavors were great but the noodles were gloppy. I've never used pad Thai noodles before and I feel like I should have boiled them for a minute instead of soaking them?
AnastasiaHinchsliff January 11, 2022
This was really good!!! I added some baked tofu and extra scallions but other than that I followed the recipe. So. Good!!