Lee Kum Kee

Creamy Soy Shiitake Mushroom Linguine by Ching He Huang

Serves 2 or 4 to share

This is one of my favourite recipes. It may seem like a western recipe but the subtle hints of the east make this a happy fusion of east and west. Fresh shiitake mushrooms are sliced and wok fried with garlic, chilli, onions, dressed in Lee Kum Kee Mushroom Vegetarian Stir-fry Sauce, Lee Kum Kee Premium Light Soy Sauce in a coconut cream sauce with linguine pasta, black pepper and finely chopped chives. 

The Soy creamy coconut mushroom are so satisfying with the Lee Kum Kee’s umami Mushroom Vegetarian Stir-fry Sauce. Premium Light Soy Sauce and Premium Dark Soy Sauce, brings about a rich ‘umami’ while the coconut wraps it all together. 

Top off with fragrant chives and you have an easy, healthy and delicious mid-week supper. Fusion never tasted so good. Mushrooms pair well with black pepper, coconut cream and of course deep savoury Lee Kum Kee Mushroom Vegetarian Stir-fry Sauce. 

Shiitake mushrooms are known to boost health and improve longevity and circulation. 

Shiitake mushrooms are known to protect against cancer and inflammation. 

They contain Eritadenine – a compound that inhibits an enzyme from producing cholesterol. 

They contain sterols, molecules that block cholesterol absorption in the gut and beta-glucans – a type of fibre that can lower cholesterol. 


Credit: Ching He Huang


400ml tinned coconut milk
250g fresh shiitake mushrooms, sliced
250g dry linguine
2 garlic cloves, crushed, peeled, finely chopped
1 Tbsp rapeseed oil
1 white onion, peeled, chopped to half-moon slices
1 medium red chilli, deseeded, finely chopped
1L water


1 small handful chives, finely chopped


1 In a pan bring the water to a boil and add in the linguine pasta. Cook according to the packet instructions for 12 minutes. Set aside.
2 Heat a pan over medium heat and add the rapeseed oil. Add the garlic, onion, red chilli and cook until the onions are golden and translucent, this will take about 1-2 minutes. Add the fresh shiitake mushrooms and cook for 30 seconds. Add Lee Kum Kee Yellow Bean Sauce , follow with the Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce . Then pour in the coconut milk.
3 Bring the sauce to the simmer and season with Lee Kum Kee Premium Dark Soy Sauce , followed by Lee Kum Kee Premium Light Soy Sauce .
4 Add the cooked linguine to the pan (with some cooking juices) toss together well in the sauce. Season with black pepper. Transfer to serving plates and garnish with chives and serve immediately.


1 Dried shiitake rehydrate.
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