Slurpy Hong Kong XO Noodles

Name: Slurpy Hong Kong XO Noodles
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
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

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

4.5

56 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Slurpy Hong Kong XO Noodles?

The preparation time for Slurpy Hong Kong XO Noodles with caramelised mushrooms, edamame beans & vegan XO sauce is between 25 and 45 minutes.

What is the total time required to make Slurpy Hong Kong XO Noodles with caramelised mushrooms, edamame beans & vegan XO sauce?

The total time required to make Slurpy Hong Kong XO Noodles with caramelised mushrooms, edamame beans & vegan XO sauce is between 40 and 60 minutes.

How many servings does Slurpy Hong Kong XO Noodles provide?

4 servings

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

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

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!