That Asian Home Cook

Minced Meat and Shiitake Noodles 

So many find the idea of making Asian noodles intimidating. With the right ingredients, techniques and tips, you’ll be able to have this really easy minced meat and Shiitake noodle recipe down pat. 

The great thing about noodles is that once you master the basics, there are so many variations that you can make to change it around and have a different version of it on your table every week. For example, if you switch the protein from chicken to beef, it can and will influence the flavour of your noodles. And for those who are vegetarians, there is always the option to omit the meat element or substitute with, say, tofu. 


  • 2 cups egg noodles cooked (prepare noodles as per packaging)
  • 150gms minced meat (chicken, pork or beef)
  • 3 cloves minced garlic
  • 1 cup rehydrated dried shiitake (can be substituted with fresh shiitake)
  • ½ cup spring onions
  • 1 tablespoon sunflower oil 


  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sugar 
  • ¼ teaspoon white pepper
  • ¼ teaspoon sesame oil 

How To: 

Mix all the sauce ingredients in a bowl and set aside. Heat your wok or pan, add a tablespoon of sunflower oil and garlic.

Once the garlic turns golden, the minced meat goes in to brown lightly. This will take about 3–4 minutes. Add your rehydrated shiitake. Mix around to blend with the meat. 

Once the meat is starting to brown and caramelise, the sauce mixture goes in. Bring everything together, stirring nicely and coating evenly. Now put a lid on your wok or pan and leave the meat and mushroom to stew on a low heat for another 10 minutes before you switch off. Taste! If you like your meat on the salty side, this is your opportunity to add in a pinch of salt. Now your meat and shiitake mixture is ready. 

Prepare your noodles as per packaging instructions. See top tips for the best results with noodles. Drain and place in a bowl. The meat and shiitake mixture goes on the top, generously draping around the noodles and allowing all its umami flavour to be absorbed by all those noodles. Garnish with spring onions and fried shallots if you fancy. 

Did You Know?

If you’re wondering how to rehydrate dried shiitake, what I like to do is place them in a cup of water overnight. Squeeze the rehydrated mushroom and remove excess water before you slice. If you’re in a hurry, there is the option to soak the shiitake for 15–20 minutes in warm water. This will accelerate the rehydration process. 

Always keep the water the shiitake was soaking in – full of umami flavour and best to use in stocks as a dashi! 

Fun Fact

If you cannot find Asian egg noodles, you can very easily replace them with a bag of fresh pasta (with egg). I have a preference for the thinner versions, but even a tagliatelle will work. 

Top tip

When preparing egg noodles, always follow instructions on the packaging for cook time. Once the noodles are cooked, quickly run through cold water to stop the cooking process so the noodles won’t become overly starchy and sticky. To make it sound even simpler, it is pretty much the same process as making pasta. 

Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine 

Instagram: @thatasianhomecook 


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