This delectable, seafood-free XO sauce was especially made for us by Cape Town establishment, Sepial’s Kitchen! Its umami flavours surround egg noodles, edamames, and portobello mushies, with a bite from spring onion and homemade chilli oil.
Hong Kong XO Noodles
Hong Kong XO Noodles
with caramelised mushrooms, edamame beans & vegan XO sauce
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Edamame Beans
- Egg Noodles
- Fresh Chilli
- Fresh Coriander
- Low-Sodium Soy Sauce
- Portobellini Mushrooms
- Rice Wine Vinegar
- Sepial’s Vegan XO Sauce
- Spring Onion
- Vegetable Stock
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOASTED SEEDS & CHILLI OIL
Boil the kettle for step 2. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Keep the pan on the heat and add a drizzle of oil. When hot, fry three-quarters of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Place a pot over a medium-high heat, fill with boiling water, and add a pinch of salt. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, add a drizzle of oil, and pour over half of the vinegar. Toss to coat and set aside.
THE XO IS A GO!
Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the mushrooms for 4-5 minutes until soft and caramelised. Pour in the XO sauce, the soy sauce, the other half of the vinegar, and 100ml of hot water. Stir through the stock and add the infused chilli oil to taste. Mix until the mushrooms are coated and bring to a simmer. Cook for 5-6 minutes until slightly reduced, stirring occasionally.
FINAL ADDITIONS
When the sauce is nearing completion, add in the edamame beans and grated carrot, and toss until heated through. Then, gently stir through the cooked noodles for about 1 minute until coated and reheated.
BOWL UP SOME DINS!
Dish up the glorious XO mushrooms and noodles, making sure to include a hearty helping of sauce. Finish off with the sliced spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!
White Sesame Seeds - 5ml
Fresh Chilli - 1
Egg Noodles - 1 cake
Rice Wine Vinegar - 15ml
Portobellini Mushrooms - 125g
Sepial’s Vegan XO Sauce - 30ml
Low Sodium Soy Sauce - 15ml
Vegetable Stock - 5ml
Edamame Beans - 50g
Carrot - 120g
Spring Onion - 1
Fresh Coriander - 3g
TOASTED SEEDS & CHILLI OIL
Boil a full kettle for step 2. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Keep the pan on the heat and add a drizzle of oil. When hot, fry three-quarters of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Place a pot over a medium-high heat, fill with boiling water, and add a pinch of salt. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, add a drizzle of oil, and pour over half of the vinegar. Toss to coat and set aside.
THE XO IS A GO!
Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until soft and caramelised. Pour in the XO sauce, the soy sauce, the other half of the vinegar, and 150ml of hot water. Stir through the stock and add the infused chilli oil to taste. Mix until the mushrooms are coated and bring to a simmer. Cook for 7-10 minutes until slightly reduced, stirring occasionally.
FINAL ADDITIONS
When the sauce is nearing completion, add in the edamame beans and grated carrot, and toss until heated through. Then, gently stir through the cooked noodles for about 2 minutes until coated and reheated.
BOWL UP SOME DINS!
Dish up the glorious XO mushrooms and noodles, making sure to include a hearty helping of sauce. Finish off with the sliced spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!
White Sesame Seeds - 10ml
Fresh Chilli - 1
Egg Noodles - 2 cakes
Rice Wine Vinegar - 30ml
Portobellini Mushrooms - 250g
Sepial’s Vegan XO Sauce - 60ml
Low Sodium Soy Sauce - 30ml
Vegetable Stock - 10ml
Edamame Beans - 100g
Carrot - 240g
Spring Onion - 2
Fresh Coriander - 5g
TOASTED SEEDS & CHILLI OIL
Boil a full kettle for step 2. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Keep the pan on the heat and add a drizzle of oil. When hot, fry three-quarters of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Place a pot over a medium-high heat, fill with boiling water, and add a pinch of salt. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, add a drizzle of oil, and pour over half of the vinegar. Toss to coat and set aside.
THE XO IS A GO!
Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until soft and caramelised. Pour in the XO sauce, the soy sauce, the other half of the vinegar, and 150ml of hot water. Stir through the stock and add the infused chilli oil to taste. Mix until the mushrooms are coated and bring to a simmer. Cook for 7-10 minutes until slightly reduced, stirring occasionally.
FINAL ADDITIONS
When the sauce is nearing completion, add in the edamame beans and grated carrot, and toss until heated through. Then, gently stir through the cooked noodles for about 2 minutes until coated and reheated.
BOWL UP SOME DINS!
Dish up the glorious XO mushrooms and noodles, making sure to include a hearty helping of sauce. Finish off with the sliced spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!
White Sesame Seeds - 10ml
Fresh Chilli - 1
Egg Noodles - 2 cakes
Rice Wine Vinegar - 30ml
Portobellini Mushrooms - 250g
Sepial’s Vegan XO Sauce - 60ml
Low Sodium Soy Sauce - 30ml
Vegetable Stock - 10ml
Edamame Beans - 100g
Carrot - 240g
Spring Onion - 2
Fresh Coriander - 5g
TOASTED SEEDS & CHILLI OIL
Boil a full kettle for step 2. Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Keep the pan on the heat and add in about 30ml of oil. When hot, fry three-quarters of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Place a pot over a medium-high heat, fill with boiling water, and add a pinch of salt. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, add a drizzle of oil, and pour over half of the vinegar. Toss to coat and set aside.
THE XO IS A GO!
Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the mushrooms for 7-8 minutes until soft and caramelised. Pour in the XO sauce, the soy sauce, the other half of the vinegar, and 300ml of hot water. Stir through the stock and add the infused chilli oil to taste. Mix until the mushrooms are coated and bring to a simmer. Cook for 12-15 minutes until slightly reduced, stirring occasionally.
FINAL ADDITIONS
When the sauce is nearing completion, add in the edamame beans and grated carrot, and toss until heated through. Then, gently stir through the cooked noodles for about 3 minutes until coated and reheated.
BOWL UP SOME DINS!
Dish up the glorious XO mushrooms and noodles, making sure to include a hearty helping of sauce. Finish off with the sliced spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!
White Sesame Seeds - 20ml
Fresh Chilli - 2
Egg Noodles - 4 cakes
Rice Wine Vinegar - 60ml
Portobellini Mushrooms - 500g
Sepial’s Vegan XO Sauce - 120ml
Low Sodium Soy Sauce - 60ml
Vegetable Stock - 20ml
Edamame Beans - 200g
Carrot - 480g
Spring Onion - 4
Fresh Coriander - 10g
Woolies Products in this dish
