Noodles with chinese kale & shitake mushrooms

Main Dish
3 servings
15 min
20 min
Very Easy


Number of serving: 3
350 g fresh hokkein noodles

7 -8 fresh shitake mushrooms, sliced

2 shallots, thinly sliced

4 garlic cloves, finely chopped

4-5 stalks of asian kale

2 tablespoons sweet soy sauce / ketjap manis

2-3 tablespoons oyster sauce (to taste)


  • Saute sliced shallots in 3 tablespoons of oil until golden brown (see photo above).
  • Remove the fried shallots and spread them out on a flat plate. Leave the remaining shallots-infused oil in the pan/wok.
  • Heat up the oil and saute the mushrooms until aromatic. Add garlic and saute further until aromatic.
  • Add kale and 2 tablespoons of water. Cook until the vegetables become slightly soften.
  • Add noodles, sweet soy sauce and oyster sauce and mix to combine all the ingredients.
  • If the noodles start to stick at the bottom of the pan/wok, add a little water. Cook for 3-5 minutes.
  • Sprinkle fried shallots over the noodles just before serving.
  • You can garnish the noodles with some fresh spring onions and chilles.


Noodles with Chinese Kale & Shitake Mushrooms, photo 1
Noodles with Chinese Kale & Shitake Mushrooms, photo 2
Noodles with Chinese Kale & Shitake Mushrooms, photo 3


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