Buttery Garlic Thai Noodles with Meatballs and Shitake Mushrooms

  • 20min
  • 5 mins
  • Easy
Buttery Garlic Thai Noodles with Meatballs and Shitake Mushrooms


  • 4 tbsp oil
  • 6 garlic cloves peeled
  • 6-8 shitake mushrooms [you can use Swiss Browns]
  • 1 pack Hellers Thai Pork Meatballs
  • 400g egg noodles
  • 100g unsalted butter
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 1 tsp chilli flakes (optional)
  • 3 spring onions finely sliced


  1. Slice the peeled garlic very thinly to create slices which helps them to fry evenly
  2. Add the oil to a large heavy based fry pan, add the sliced garlic and fry over medium heat for a few minutes until the garlic starts to turn a light golden brown. Immediately transfer the garlic with a slotted spoon to a side plate to stop them burning and set aside
  3. Bring a large pot of water to the boil
  4. Add the shitake mushrooms to the fry pan and fry for 3-5 mins until soft and golden
  5. While the mushrooms are cooking add the meatballs to the pot of boiling water and allow them to simmer for approx. 5 mins or until thoroughly cooked. Remove the meatballs with a slotted spoon and carefully transfer them to the fry pan with the shitake mushrooms – careful the water will spit a little. Fry the meatballs until caramelised then remove them along with the mushrooms and set aside
  6. Add the noodles to the pot of boiling water and cook for 3-4 mins
  7. Meanwhile add the butter to the fry pan over med-low heat, once melted add the oyster and soy sauces and chilli flakes. Work quickly at this point and using tongs remove the cooked noodles from the pot and transfer straight into the fry pan [make sure you reserve a cup of noodle water to add to the sauce if necessary] toss the noodles through the sauce to allow them to absorb it for a few minutes. Add the spring onions and toss through
  8. To serve place noodles into bowls or serve straight from pan to table. Top with shitake mushrooms and meatballs and garnish with crispy fried garlic and extra spring onions