Mushroom Pepper Noodles

A quick, easy and completely delicious way to serve up a healthy meal for the whole family, packed full of vegetables and flavour. Keep it vegan by using mushroom sauce.

Serves four


½ cabbage (sweetheart or Chinese), thinly sliced
1 red pepper, thinly sliced
1 carrot, grated
2 tbsp sunflower oil
1 tsp sugar
4 nests medium egg noodles
120g shitake mushrooms, thinly sliced
1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp vinegar
1 tbsp mushroom or oyster sauce
¼ tsp salt
½ tsp pepper
Sliced spring onions and chilli oil (to serve)


Heat the sunflower oil in a pan and add the cabbage. Cook on a high heat for a minute, adding a teaspoon of sugar to help the cabbage caramelise. When the cabbage has wilted down, add the pepper and grated carrot, cooking on a high heat for three to four minutes. Add the sliced mushrooms and cook for a few minutes. We are looking for delicious caramelised vegetables on the bottom of the pan.

Bring a pan of salted water to the boil and add the noodles. Cook according to the packet instructions. When cooked, drain the water and add a teaspoon of sesame oil to stop them sticking together, adding a lovely flavour.

Next add the sauces to the cooked vegetables along with the vinegar and mushroom or oyster sauce and season with salt and pepper. Mix in the cooked noodles and stir until everything is completely mixed together.

Finish with the sliced green ends of some spring onions and a drizzle of chilli oil, to taste.

3 thoughts on “Mushroom Pepper Noodles”

  1. In this recipe, you’ve mentioned mushroom/ Oyster sauce. If one doesn’t get it, is there anything you can replace it with? Is oyster sauce vegetarian? Coz I’m vegetarian.
    Absolutely loved the Burmese Aubergine pan sticker curry.
    This was your first recipe I tried and was blown away. More power to you

  2. Don’t know, I just finished watching your series of bake off and was so fond of you. Glad that you made it to the final four.

    Thank you for sharing We can options, very helpful to me. One thing, though: even with the mushroom sauce, this recipe would not be vegan, because that noodles contain egg. Easily substituted for, just want to be called that to your attention. Thank you so very much.

    • Sorry, that was supposed to read chapter at the beginning, not don’t know. I dictated and didn’t read it thoroughly. Sorry!


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