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.
XO CARAMELISED MUSHROOMS
XO CARAMELISED MUSHROOMS
with egg noodles, edamame beans & Sepial’s XO sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Edamame Beans
- Egg Noodles
- Fresh Chilli
- Fresh Coriander
- Julienne Carrot
- Portobello Mushrooms
- Rice Wine Vinegar
- Sepial’s Vegan XO Sauce
- Soya Sauce Low Sodium
- Spring Onion
- Vegetable Stock
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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!
Egg Noodles - 1 cake
Rice Wine Vinegar - 15ml
White Sesame Seeds - 5ml
Fresh Chilli - 1
Portobello Mushrooms - 125g
Sepial’s Vegan XO Sauce - 30ml
Soya Sauce Low Sodium - 1
Vegetable Stock - 5ml
Julienne Carrot - 75g
Edamame Beans - 50g
Spring Onion - 1
Fresh Coriander - 3g
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!
Egg Noodles - 2 cakes
Rice Wine Vinegar - 30ml
White Sesame Seeds - 10ml
Fresh Chilli - 1
Portobello Mushrooms - 250g
Sepial’s Vegan XO Sauce - 60ml
Soya Sauce Low Sodium - 1
Vegetable Stock - 10ml
Julienne Carrot - 150g
Edamame Beans - 100g
Spring Onion - 2
Fresh Coriander - 5g
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!
Egg Noodles - 2 cakes
Rice Wine Vinegar - 30ml
White Sesame Seeds - 10ml
Fresh Chilli - 1
Portobello Mushrooms - 250g
Sepial’s Vegan XO Sauce - 60ml
Soya Sauce Low Sodium - 1
Vegetable Stock - 10ml
Julienne Carrot - 150g
Edamame Beans - 100g
Spring Onion - 2
Fresh Coriander - 5g
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!
Egg Noodles - 4 cakes
Rice Wine Vinegar - 60ml
White Sesame Seeds - 20ml
Fresh Chilli - 2
Portobello Mushrooms - 500g
Sepial’s Vegan XO Sauce - 120ml
Soya Sauce Low Sodium - 1
Vegetable Stock - 20ml
Julienne Carrot - 300g
Edamame Beans - 200g
Spring Onion - 4
Fresh Coriander - 10g
Woolies Products in this dish
