eCook Meal
Hong Kong XO Noodles
with caramelised mushrooms, edamame beans & vegan XO sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.41
for 4 servings · R37.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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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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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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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Sepial’s Vegan XO Sauce
- Portobellini Mushrooms
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hong Kong XO Noodles?
The preparation time for Hong Kong XO Noodles with caramelised mushrooms, edamame beans & vegan XO sauce is between 20 and 30 minutes.
What is the total time required to make Hong Kong XO Noodles with caramelised mushrooms, edamame beans & vegan XO sauce?
The total time required to make Hong Kong XO Noodles with caramelised mushrooms, edamame beans & vegan XO sauce is between 40 and 60 minutes.
How many servings does Hong Kong XO Noodles provide?
4 servings
What are the main ingredients in Hong Kong XO Noodles?
Carrot, Chilli, Edamame Beans, Egg Noodles, Fresh Coriander, Low-Sodium Soy Sauce, Portobellini Mushrooms, Rice Wine Vinegar, Sepial’s Vegan XO Sauce, Spring Onion, Vegetable Stock, White Sesame Seeds
What is the nutritional information of Hong Kong XO Noodles?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Hong Kong XO Noodles?
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. 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. 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. 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!
What should be prepared from my kitchen to make Hong Kong XO Noodles?
Carrot, Chilli, Edamame Beans, Egg Noodles, Fresh Coriander, Low-Sodium Soy Sauce, Portobellini Mushrooms, Rice Wine Vinegar, Sepial’s Vegan XO Sauce, Spring Onion, Vegetable Stock, White Sesame Seeds
How many calories does Hong Kong XO Noodles have?
calories
How much fat content does Hong Kong XO Noodles have?
grams