Ingredients
- SIMMERED SHIITAKE MUSHROOMS:
- 100g Dried Shiitake mushrooms
- 1 Litre water
- 3 Tbls Soy sauce
- 3 Tbls Mirin seasoning
- 2 Tbls Honey
- EXTRA SPICY NOODLES:
- 200g Rice Noodles
- 2 Shallots, Sliced
- 4 Cloves garlic, Minced
- 1/3 Cup Scallions, Chopped, White part only (reserve the green part for garnish)
- 4 Tbls Soy sauce, Low sodium
- 1 Tbls Ginger, Grated
- 1 Tbls Neutral oil
- 3 Tbls Chili Garlic Sauce, Lee Kum Kee Brand
- 1 Tbls Brown sugar
- 1 1/2 Tbls Sriracha sauce
- 1 Tbls Rice wine vinegar
- 1 Tbls Toasted sesame oil
- 1 Tsp Red pepper flakes
- A squeeze of lime juice
- GARNISH:
- Thinly sliced scallion (green part)
- Thinly sliced fresh chilli
Method
- SIMMERED SHIITAKE MUSHROOMS:
- Place the dried Shiitake in an airtight container and cover with the water. Place in the fridge and allow to rehydrate for at least 6 hours.
- Drain the mushrooms reserving the soaking water. Discard the stems and place the mushrooms in a saucepan.
- Strain the soaking liquid through a sieve to remove the black parts.
- Measure 500ml of the soaking liquid and add to the mushrooms in the pot. Add the Soy, Mirin and Honey and bring to the boil over medium heat.
- Scum will form on the top of the mushrooms, remove as much of this as you can with a ladle or sieve.
- Place a lid, slightly ajar, on top of the pot and cook for 15 minutes.
- Remove the lid and cook for a further 10 minutes or until only a small amount of the liquid remains.
- SPICY NOODLES:
- Bring a large pot of water to the boil and cook noodles according to the directions on the packet.
- Heat your wok or frying pan to medium heat and add the oil.
- Add your shallots and garlic and saute until golden.
- Add the white parts of the scallion and the grated ginger and saute for another 2 minutes.
- Add in the remaining sauce ingredients (Except the lime juice) and whisk together. Cook for 5 - 10 minutes until reduced slightly.
- Combine your strained noodles with the sauce and cook for a further 2-3 minutes for the noodles to absorb the flavours.
- TO SERVE:
- Add your noodles to a bowl, top with some of the shiitake mushrooms, garnish with scallions and chilli and a fresh squeeze of lime.
- NOTES:
- This is a VERY HOT dish. There are 4 chili components in this dish - Sriracha sauce, Chili and garlic sauce, Red pepper Flakes and fresh chili.
- You can reduce the amounts of sriracha and chili garlic sauce in this recipe but please don't remove them altogether as they are main components in the flavour base. You can omit the red pepper flakes and fresh chili if its too spicy for your tastes.
Product used in recipe
- Lee Kum Kee - Chilli Garlic Sauce
