eCook Meal
XO CARAMELISED MUSHROOMS
with egg noodles, edamame beans & Sepial’s XO sauce
This delectable vegan XO sauce was especially made for us by Sepial’s Kitchen! Its umami flavours surround smooth egg noodles, edamames, carrot, and caramelised portobello mushies. With a bite from homemade chilli oil and the snap of spring onion and toasted sesame seeds.
Serving guide
Choose your portion size.
TANGY NOODLES
Boil the kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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 rice wine vinegar. Toss to coat and set aside.
TOASTED SEEDS & Chilli OIL
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 the chilli and oil to a small bowl and set aside to infuse for a few minutes.
MAKE YOUR XO MUSHROOMS
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced mushrooms for 2-3 minutes per side until soft and caramelised. Pour in the XO sauce, the soy sauce, the remaining rice wine vinegar, and 100ml of water from the kettle. Stir through the stock and add the infused Chilli oil to taste. Mix until the mushrooms are coated in sauce 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 julienne Carrot and edamame beans, and toss until heated through. Then, gently stir the cooked noodles through the sauce for about a minute until coated and reheated.
BOWL UP SOME XO!
Dish up a glorious bowl of XO mushrooms and noodles, making sure to include a hearty ladle of sauce. Finish off with the chopped spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh Chilli to taste. Gorgeous, Chef!
TANGY NOODLES
Boil a full kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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 rice wine vinegar. Toss to coat and set aside.
TOASTED SEEDS & Chilli OIL
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 the chilli and oil to a small bowl and set aside to infuse for a few minutes.
MAKE YOUR XO MUSHROOMS
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced mushrooms for 2-3 minutes per side until soft and caramelised. You will need to do this step in batches. Pour in the XO sauce, the soy sauce, the remaining rice wine vinegar, and 150ml of water from the kettle. Stir through the stock and add the infused Chilli oil to taste. Mix until the mushrooms are coated in sauce 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 julienne Carrot and edamame beans, and toss until heated through. Then, gently stir the cooked noodles through the sauce for about 2 minutes until coated and reheated.
BOWL UP SOME XO!
Dish up glorious bowls of XO mushrooms and noodles, making sure to include a hearty ladle of sauce. Finish off with the chopped spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh Chilli to taste. Gorgeous, Chef!
TANGY NOODLES
Boil a full kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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 rice wine vinegar. Toss to coat and set aside.
TOASTED SEEDS & Chilli OIL
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 the chilli and oil to a small bowl and set aside to infuse for a few minutes.
MAKE YOUR XO MUSHROOMS
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced mushrooms for 2-3 minutes per side until soft and caramelised. You will need to do this step in batches. Pour in the XO sauce, the soy sauce, the remaining rice wine vinegar, and 150ml of water from the kettle. Stir through the stock and add the infused Chilli oil to taste. Mix until the mushrooms are coated in sauce 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 julienne Carrot and edamame beans, and toss until heated through. Then, gently stir the cooked noodles through the sauce for about 2 minutes until coated and reheated.
BOWL UP SOME XO!
Dish up glorious bowls of XO mushrooms and noodles, making sure to include a hearty ladle of sauce. Finish off with the chopped spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh Chilli to taste. Gorgeous, Chef!
TANGY NOODLES
Boil a full kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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 rice wine vinegar. Toss to coat and set aside.
TOASTED SEEDS & Chilli OIL
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 a generous drizzle of oil. When hot, fry three-quarters of the sliced Chilli for 2-3 minutes until fragrant, shifting constantly. On completion, transfer the chilli and oil to a small bowl and set aside to infuse for a few minutes.
MAKE YOUR XO MUSHROOMS
Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced mushrooms for 2-3 minutes per side until soft and caramelised. You will need to do this step in batches. Pour in the XO sauce, the soy sauce, the remaining rice wine vinegar, and 300ml of water from the kettle. Stir through the stock and add the infused Chilli oil to taste. Mix until the mushrooms are coated in sauce 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 julienne Carrot and edamame beans, and toss until heated through. Then, gently stir the cooked noodles through the sauce for about 3 minutes until coated and reheated.
BOWL UP SOME XO!
Dish up glorious bowls of XO mushrooms and noodles, making sure to include a hearty ladle of sauce. Finish off with the chopped spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh Chilli to taste. Gorgeous, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.71
for 4 servings · R36.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Spring Onion needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Portobello Mushrooms
- Rice Wine Vinegar
- Sepial’s Vegan XO Sauce
- Soya Sauce Low Sodium
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for XO CARAMELISED MUSHROOMS?
The preparation time for XO CARAMELISED MUSHROOMS with egg noodles, edamame beans & Sepial’s XO sauce is between 20 and 35 minutes.
What is the total time required to make XO CARAMELISED MUSHROOMS with egg noodles, edamame beans & Sepial’s XO sauce?
The total time required to make XO CARAMELISED MUSHROOMS with egg noodles, edamame beans & Sepial’s XO sauce is between 35 and 45 minutes.
How many servings does XO CARAMELISED MUSHROOMS provide?
4 servings
What are the main ingredients in XO CARAMELISED MUSHROOMS?
Carrot, Chilli, Edamame Beans, Egg Noodles, Fresh Coriander, Portobello Mushrooms, Rice Wine Vinegar, Sepial’s Vegan XO Sauce, Soya Sauce Low Sodium, Spring Onion, Vegetable Stock, White Sesame Seeds
What is the nutritional information of XO CARAMELISED MUSHROOMS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare XO CARAMELISED MUSHROOMS?
BOWL UP SOME XO!: Dish up glorious bowls of XO mushrooms and noodles, making sure to include a hearty ladle of sauce. Finish off with the chopped spring onion, toasted sesame seeds, and chopped coriander. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef! MAKE YOUR XO MUSHROOMS: Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the sliced mushrooms for 2-3 minutes per side until soft and caramelised. You will need to do this step in batches. Pour in the XO sauce, the soy sauce, the remaining rice wine vinegar, and 150ml of water from the kettle. Stir through the stock and add the infused chilli oil to taste. Mix until the mushrooms are coated in sauce and bring to a simmer. Cook for 7-10 minutes until slightly reduced, stirring occasionally. TOASTED SEEDS & CHILLI OIL: 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 the chilli and oil to a small bowl and set aside to infuse for a few minutes. TANGY NOODLES: Boil a full kettle. Place a pot for the noodles over a medium-high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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 rice wine vinegar. Toss to coat and set aside. FINAL ADDITIONS: When the sauce is nearing completion, add in the julienne carrot and edamame beans, and toss until heated through. Then, gently stir the cooked noodles through the sauce for about 2 minutes until coated and reheated.
What should be prepared from my kitchen to make XO CARAMELISED MUSHROOMS?
Carrot, Chilli, Edamame Beans, Egg Noodles, Fresh Coriander, Portobello Mushrooms, Rice Wine Vinegar, Sepial’s Vegan XO Sauce, Soya Sauce Low Sodium, Spring Onion, Vegetable Stock, White Sesame Seeds
How many calories does XO CARAMELISED MUSHROOMS have?
calories
How much fat content does XO CARAMELISED MUSHROOMS have?
grams