Photo of Japanese shiitake noodles by WW

Japanese shiitake noodles

Points® value
Total Time
20 min
5 min
15 min
This Japanese style noodle stir fry can be on the table in 15 minutes or less when you're in need of a speedy but wholesome home cooked meal.


Calorie controlled cooking spray

5 spray(s)


150 g, shiitake, halved through the stalk


1 clove(s), small, sliced finely

Root Ginger

1 teaspoon(s), shredded fresh

Spring Onions

6 medium, trimmed and cut into thirds

Soy Sauce

2 tablespoon(s), preferably Japanese


100 g, or pak choi, separated into leaves

Egg noodles, dry

60 g, medium egg noodles or soba noodles


  1. Coat a medium saucepan with low fat cooking spray then add the mushrooms, garlic, ginger and spring onions and stir-fry for 3 minutes until browned.
  2. Add the soy and 100 ml (3½ fl oz) water to the pan, bring to the boil and cook for 5 minutes, uncovered, until around 3 tablespoons of syrupy liquid remain. Add the pak choi to the pan, cover and cook for 2 minutes or until the leaves begin to wilt.
  3. Meanwhile, cook the noodles for 4-5 minutes in a separate pan of boiling water until tender. Drain the noodles then toss together with the vegetables and serve immediately. Variation: If shiitake mushrooms and pak choi aren’t available, substitute chestnut mushrooms and roughly chopped Chinese leaf for a perfectly good alternative.