Chicken, Mushroom & Sea Buckthorn Noodles

Growing up as child of the 80s, the ubiquitous snack of choice had to be The Pot Noodle. A divisive little tub, it sorted school kids into two camps. You were either team ‘Beef & Tomato” or ‘Team Chicken & Mushroom’ fair to say a member of said teams could flirt with Chow Mein or Curry, but your heart always stayed a loyal devotee.

Funny enough I was a Beef & Tomato Girl, as someone who swore (and still does) that there is no savoury dish that exists that cannot be adorned with ketchup, the little sachet of sweet, vinegary tomato nectar sold it for me.

But I’ve grown up, and, if I could have my time again (I wouldn’t touch a pot noodle now, just not the same…) I would be a traitor. Chicken & Mushroom screams comfort like a chewy, slippy, salty hug in the best way.

So here is my iteration for the me that is approaching 40. Looks sophisticated but its roots are firmly planted in an 80s snack pot……


300g Noodles, egg or wheat are fine

20g Dried Shitake Mushrooms

1 litre Chicken Stock

3 tbsp Shaoxing Rice Wine

3 tbsp Soy Sauce

1 tsp Caster Sugar

400g Mixed Mushrooms, torn

1 tsp Rapeseed Oil

2 Cloves Garlic, minced

1 tbsp Sea Buckthorn Powder

4 Eggs, Medium Boiled

Leftover Roast Chicken

Sesame Oil, Roasted Sesame & Peanuts to serve


1. Heat the chicken stock and pour over the dried Mushrooms. Set aside to soak for 20 minutes.

2. Meanwhile, cook the noodles according to the instructions on the pack, drain and coat in a little sesame oil, divide between 4 bowls.

3. Add the rapeseed oil to a pan and fry the mushrooms, without turning until beginning to caramelise, flip and repeat on the other side. Add the garlic and cook for 30 seconds before adding the rice wine, soy and sugar.

4. Drain the soaking mushrooms and pour the liquid over the cooked mushroom mix, scraping to deglaze the pan.

5. Chop the dried mushrooms roughly and add them too. Add the cooked chicken to heat through.

6. Remove the broth from the heat and add the sea buckthorn. Taste, it should be salty, aromatic with a sour tang.

7. Adjust the seasoning as liked and ladle over the noodles, dividing the solids equally, garnish with the eggs, seeds and nuts and extra sesame oil if liked.