King Brown Mushroom with Noodles Recipe

By Chase Kojima

King Brown Mushroom with Noodles Recipe

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



  • 3 part konbu extract liquid
  • 2 part tamari soy
  • 2 part sugar
  • 4 part water
  • 2 part vegetable tsuyu



  • Scallions (to garnish)


How to make King Brown Mushroom with Noodles Recipe


  1. Slice king brown mushrooms long way very thin using a sharp knife
  2. Shave asparagus with a peeler or Japanese mandolin to make long strips. Shock in ice water then strain
  3. Cut Cheung Fung rice noodles 4 cm thick and set aside



  1. Mix all the ingredients together in a small bowl



  1. Get the wok on high heat and add 1 tablespoon of oil
  2. Hard stir fry Cheung Fung rice noodles until nicely charred on both sides then place on serving plate
  3. Get the wok on high heat and stir fry the king brown mushrooms
  4. Add couple tablespoons of CHUUKA soy and stir fry
  5. Plate the king brown mushrooms on top of the noodles
  6. Garnish with shaved asparagus on top of mushrooms
  7. Sprinkle sesame seeds to finish
  8. Garnish with scallions


This recipe is a favourite on the menu at Sydney’s CHUUKA restaurant with Harbour Views located on Jones Bay Wharf.


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login