Asparagus and Mushroom Noodles with Mushroom XO Sauce

Ingredient

1/4 cup Red Island olive oil
4 shallots diced
8 garlic cloves diced
2 Birdseye chilli, chopped
4 large red chilli, chopped
1tbs dried chilli
200g Button mushrooms, diced
100g shiitake mushrooms, diced
20g dried Shitake mushrooms, hydrated reserve liquid
2tbs soy sauce
1tbs black vinegar
1 shallot, sliced
1 piece of ginger minced
1 bunch of asparagus, sliced thinly
1 cup of button mushrooms sliced super thin
1 tub of enoki mushrooms, sliced thin
3tbs mushroom XO sauce
1tsp corn flour, mixed with 1 tbs warm water
400g thin egg noodles, hot ready to serve
Spring onion tops to garnis

Method

Add the oil to a large sauce pan over a medium heat. Add the shallots, garlic and chilli. Cook until every thing has soften completely.

Add the mushrooms and cook until completely softened. Add the mushroom liquid, soy abs vinegar. Reduce until the liquid becomes more like a syrup. Remove from the stove, cool completely and store in a jar.

Add a drizzle of oil to a smoking hot wok. Add the shallots and ginger and fry off until coloured slightly.

Add the asparagus and mushrooms. Fry for a minute until softened slightly.

Add the XO sauce, corn flour and mix through the vegetables. Cook until the vegetables are coated in the XO sauce.

Serve the noodles on the bottom. Topped with the asparagus and mushrooms. Garnish with spring onion tops and chilli oil if you like it hawt.

Recipe by Michael Weldon