This simple, yet delicious dish combines earthy flavours alongside fresh, clean tastes from the mushrooms and asparagus, a key ingredient as asparagus season reaches full swing. This dish is quick to make and a crowd pleaser; making it perfect for dinner parties or feeding the family.
Serves: 2
Cooking time: 15 minutes
King Brown Mushroom with Noodles Recipe: Ingredients
- King brown mushroom 4pc
- Asparagus 8pc
- Cheung Fung rice noodles (4 rows)
- Sesame seeds
- Oil
CHUUKA soy:
- 3 part konbu extract liquid
- 2 part tamari soy
- 2 part sugar
- 4 part water
- 2 part vegetable tsuyu
Optional:
- Scallions (to garnish)
How to make King Brown Mushroom with Noodles Recipe
Preparation:
- Slice king brown mushrooms long way very thin using a sharp knife
- Shave asparagus with a peeler or Japanese mandolin to make long strips. Shock in ice water then strain
- Cut Cheung Fung rice noodles 4 cm thick and set aside
CHUUKA soy:
- Mix all the ingredients together in a small bowl
Cooking:
- Get the wok on high heat and add 1 tablespoon of oil
- Hard stir fry Cheung Fung rice noodles until nicely charred on both sides then place on serving plate
- Get the wok on high heat and stir fry the king brown mushrooms
- Add couple tablespoons of CHUUKA soy and stir fry
- Plate the king brown mushrooms on top of the noodles
- Garnish with shaved asparagus on top of mushrooms
- Sprinkle sesame seeds to finish
- Garnish with scallions
This recipe is a favourite on the menu at Sydney’s CHUUKA restaurant with Harbour Views located on Jones Bay Wharf.