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Noodles with Scallions, Shiitake
Mushrooms and Snow Peas



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Noodles with Scallions, Shiitake
Mushrooms and Snow Peas

How to Eat: The Pleasures
and Principles of Good Food

by Nigella Lawson, 2002, John Wiley & Sons, Inc.

“Just as you can boil noodles in good time – in other words,
when you can still enjoy the privacy of your own kitchen – so
you can chop all the bits to go in them. I know stir-frying can
tax a girl’s nerves, but this is serenely manageable.”

Serves 4

8 ounces egg noodles
2 tablespoons vegetable oil
1 teaspoon sesame oil
4 red chilis, seeded and chopped
6 scallions (white and green parts),
sliced into 1/2-inch lengths
8 ounces shiitake mushrooms,
stemmed and chopped
4 ounces snow peas, halved or cut in thirds
2 tablespoons soy sauce
3-4 tablespoons chopped coriander [cilantro]

Boil the noodles in salted water according to the instructions on the
package, then drain, rinse in cold water, and drain again. Heat the
oils in a hot wok or large frying pan and stir-fry the chilis and scallions
for 1 minute; add the mushrooms and stir-fry for another 2 minutes.
Then add, stirring furiously, the snow peas. Give them a minute,
then add the noodles, lifting them up in the pan and stirring well so
all in mixed in together, pouring in the soy as you do so. Toss well
and quickly, then empty onto a big round plate. Sprinkle with the
coriander [cilantro].

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