Chilli Bean Soba Noodles with Mushrooms and Soy Chilli Sauce

Ingredients

• 5 tbsp vegetable oil for cooking
• 1 cup Lee Kum Kee Chilli Bean Sauce
• 200g brown mushrooms, finely sliced
• 4-5 large Portobello or large white flat mushrooms
• 3 garlic cloves, finely chopped
• 2 cm knob of ginger, finely chopped
• 1 onion, diced
• 1 tbsp sugar
• 2 cups chicken stock
• 2 tbsp cornflour, mixed with 3 tbsp cold water
• 1 tbsp Kewpie Japanese Dressing Sesame Soy Sauce
• 1 packet (270 ) Hakubaku soba noodles
• 1 Lebanese cucumber, fine julienne strips
• SOY CHILLI SAUCE
• 1/4 cup Kewpie Japanese Dressing Sesame Soy Sauce
• 2 tbsp rice vinegar (like Obento)
• 1 tbsp chilli oil (like Lee Kum Kee )
• 1 tsp ginger, finely grated
• toasted chilli seeds

Method

1. Put 2 tbsp of vegetable oil in a medium saucepan and stir fry the garlic, ginger and onion for 4 minutes. Then add the the Lee Kum Kee Chilli Bean Sauce and cook for a further 4 minutes more, stirring constantly. Put Aside
2. In a fry pan, add 2 tbsp of vegetable oil. Stir fry the brown mushrooms for 3-4 minutes until soft and brown. Add mushrooms, sugar, Kewpie Japanese Dressing Sesame Soy Sauce and chicken stock back to the chilli bean sauce mix. Bring the saucepan to a simmer and cook for 8 minutes, stirring constantly. Towards the end, carefully pour in the cornflour and water mix until sauce thickens.
3. Meanwhile, cook the Hakubaku Soba noodles as per directions (cook in rapid boiling water for 4 minutes. Rinse and drain well)
4. Give the used mushroom fry pan a good wipe, then add 1 tbsp of vegetable oil and saute the big mushrooms for 4-5 minutes, until soft and tender.
5. While everything is cooking, make the soy chilli sauce, by combining the Kewpie Japanese Dressing Sesame Soy Sauce, rice wine vinegar, chilli oil and ginger in a small bowl. Sprinkle with toasted chilli seeds. Cut the cucumber into fine julienne strips.
6. When ready to serve, place the drained soba noodles on a large oval plate. Pour the chilli bean sauce over it. Decorate with the cucumber strips in the middle and the large mushrooms on the outside. Serve with the soy chilli sauce and toasted chilli seeds.

Product used in recipe

• Lee Kum Kee - Chilli Bean Sauce
• Kewpie - Kewpie Japanese Dressing Sesame Soy
• Hakubaku - Hakubaku Organic Soba