eCook Meal
Slurpy 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 rice noodles, edamame’s, 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 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!
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!
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
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!
White Sesame Seeds - 20ml
Fresh Chillies - 2
Flat Rice Noodles - 200g
Rice Wine Vinegar - 60ml
Vegetable Stock - 20ml
Button Mushrooms - 500g
Sepial’s Vegan XO Sauce - 120ml
Low Sodium Soy Sauce - 60ml
Edamame Beans - 400g
Carrot - 480g
Spring Onions - 4
Fresh Basil - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.62
for 4 servings · R58.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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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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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Edamame Beans needs 400 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 80% of packR71.99
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Fresh Chillies 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:
- Flat Rice Noodles
- Low Sodium Soy Sauce
- Sepial’s Vegan XO Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Edamame Beans, Flat Rice Noodles, Fresh Basil, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sepial’s Vegan XO Sauce, Spring Onion, 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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Slurpy Hong Kong XO Noodles?
Button Mushrooms, Carrot, Chilli, Edamame Beans, Flat Rice Noodles, Fresh Basil, Low-Sodium Soy Sauce, Rice Wine Vinegar, Sepial’s Vegan XO Sauce, Spring Onion, Vegetable Stock, White Sesame Seeds
How many calories does Slurpy Hong Kong XO Noodles have?
621 calories
How much fat content does Slurpy Hong Kong XO Noodles have?
grams