What are the main ingredients in Slurpy Hong Kong XO Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Slurpy Hong Kong XO Noodles?

Calories: 621, Carbs: 76 grams, Fat: grams, Protein: 26.4 grams, Sugar: 11.5 grams, Salt: 1550 grams

How do I prepare Slurpy Hong Kong XO Noodles?

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 generous drizzle of oil. When hot, fry ¾ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse. TANGY NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and return to the bowl. Toss through some oil and ½ of the vinegar, and set aside. THE XO IS A GO!: Dilute the stock with 150ml of boiling water. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes until soft and caramelised. On completion, pour in the XO sauce, the soy sauce, the remaining vinegar, and the diluted stock. Stir through 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 shelled edamame beans and grated carrot, and toss until heated through. Then, toss through the cooked noodles for 1-2 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 basil. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!

What should be prepared from my kitchen to make Slurpy Hong Kong XO Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Slurpy Hong Kong XO Noodles

This delectable, seafood-free XO sauce was especially made for us by Cape Town establishment, Sepial’s Kitchen! Its umami flavours surround rice noodles, edamame’s, and Portobello mushies, with a bite from spring onion and homemade chilli oil.

Slurpy Hong Kong XO Noodles

with caramelised mushrooms, edamame beans & vegan XO sauce

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Carrot
Edamame Beans
Flat Rice Noodles
Fresh Basil
Fresh Chilli
Fresh Chillies
Low-Sodium Soy Sauce
Rice Wine Vinegar
Sepial’s Vegan XO Sauce
Spring Onion
Spring Onions
Vegetable Stock
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

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 ¾ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and return to the bowl. Toss through some oil and ½ of the vinegar, and set aside.
THE XO IS A GO!
Dilute the stock with 100ml of boiling water. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes until soft and caramelised. On completion, pour in the XO sauce, the soy sauce, the the remaining vinegar, and the diluted stock. Stir through 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 shelled edamame beans and grated carrot, and toss until heated through. Then, toss through the cooked noodles for 1-2 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 basil. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!

White Sesame Seeds - 5ml
Fresh Chilli - 1
Flat Rice Noodles - 50g
Rice Wine Vinegar - 15ml
Vegetable Stock - 5ml
Button Mushrooms - 125g
Sepial’s Vegan XO Sauce - 30ml
Low Sodium Soy Sauce - 15ml
Edamame Beans - 100g
Carrot - 120g
Spring Onion - 1
Fresh Basil - 3g

Download the Recipe

Serves 2

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 generous drizzle of oil. When hot, fry ¾ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and return to the bowl. Toss through some oil and ½ of the vinegar, and set aside.
THE XO IS A GO!
Dilute the stock with 150ml of boiling water. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes until soft and caramelised. On completion, pour in the XO sauce, the soy sauce, the remaining vinegar, and the diluted stock. Stir through 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 shelled edamame beans and grated carrot, and toss until heated through. Then, toss through the cooked noodles for 1-2 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 basil. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!

White Sesame Seeds - 10ml
Fresh Chilli - 1
Flat Rice Noodles - 100g
Rice Wine Vinegar - 30ml
Vegetable Stock - 10ml
Button Mushrooms - 250g
Sepial’s Vegan XO Sauce - 60ml
Low Sodium Soy Sauce - 30ml
Edamame Beans - 200g
Carrot - 240g
Spring Onions - 2
Fresh Basil - 5g

Download the Recipe

Serves 3

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 generous drizzle of oil. When hot, fry ¾ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and return to the bowl. Toss through some oil and ½ of the vinegar, and set aside.
THE XO IS A GO!
Dilute the stock with 200ml of boiling water. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until soft and caramelised. You may need to do this step in batches. On completion, pour in the XO sauce, the soy sauce, the remaining vinegar, and the diluted stock. Stir through the infused chilli oil to taste. Mix until the mushrooms are coated and bring to a simmer. Cook for 10-12 minutes until slightly reduced, stirring occasionally.
FINAL ADDITIONS
When the sauce is nearing completion, add in the shelled edamame beans and grated carrot, and toss until heated through. Then, toss through the cooked noodles for 2-3 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 basil. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!

White Sesame Seeds - 15ml
Fresh Chillies - 2
Flat Rice Noodles - 150g
Rice Wine Vinegar - 45ml
Vegetable Stock - 15ml
Button Mushrooms - 375g
Sepial’s Vegan XO Sauce - 85ml
Low Sodium Soy Sauce - 45ml
Edamame Beans - 300g
Carrot - 360g
Spring Onions - 3
Fresh Basil - 8g

Download the Recipe

Serves 4

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 generous drizzle of oil. When hot, fry ¾ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. On completion, transfer both the chilli and oil to a small bowl and set aside to infuse.
TANGY NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and return to the bowl. Toss through some oil and ½ of the vinegar, and set aside.
THE XO IS A GO!
Dilute the stock with 300ml of boiling water. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until soft and caramelised. You may need to do this step in batches. On completion, pour in the XO sauce, the soy sauce, the remaining vinegar, and the diluted stock. Stir through 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 shelled edamame beans and grated carrot, and toss until heated through. Then, toss through the cooked noodles for 2-3 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 basil. Sprinkle over the remaining fresh chilli to taste. Gorgeous, Chef!