Serve up some vibrancy with this beautiful bowl of fried mushrooms, crispy spring onion and son-in-law eggs, with a spicy Hong Kong sauce to pack a punch.

Serves
4

Preparation

20min

Cooking

35min

Skill level

Mid
By
Average: 4 (1 vote)
Yum

Ingredients

  • 4 free range farm fresh eggs
  • 650 g fresh Japanese tsukemen noodle, but any good quality thick Japanese/Chinese style noodle can be substituted – just make sure it has a good bite
  • ½ bunch green shallots
  • 200 g crispy shallots/onion (see Notes)
  • 1 bunch Chinese broccoli
  • 100 ml good-quality soy sauce
  • 3 tbsp chilli oil (see Notes)
  • XO sauce (see Notes)
  • salt
  • pepper
  • vegetable oil, for frying

Fried mushroom spice mix

  • 500 g plain flour
  • cayenne pepper
  • sweet paprika
  • coriander
  • ground pepper
  • cumin
  • white salt
  • 4 flat Australian Mushrooms cleaned and cut in half

Pickle

  • 100 ml rice wine vinegar
  • 100 g caster sugar
  • 200 g daikon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The pickle needs to be made a day in advance.

1. To make the spice mix, mix the flour and spices together in a mixing bowl and dust the mushrooms, leaving them in the flour till needed. You can add more or less for your own desired spice mix – want it spicy, add more cayenne; want a more mellow kick, add more sweet paprika.

2. For the pickle, boil the rice wine vinegar and sugar together. Slice daikon thin on a mandolin and julienne. Once sugar is dissolved pour over the radish and cool down in the fridge (can be done a day or week ahead, just make sure it’s cold when you put it with the noodles.

3, For the Chinese broccoli, prepare the broccoli by cutting in half and washing the stems and leaves. Any thick stems cut lengthways in half.

4. Have a large pot of boiling water on the stove and blanch the stems for two minutes, and leaves for one minute. Strain and drain out excess water and reserve to top the noodles with.

5. For the eggs, boil a saucepan of water for the eggs. Place eggs gently into boiling water and cook for 6 mins (9 mins if you like harder yolks). When ready, run under cold water to cool down or ice them. Peel the eggs and reserve.

6. To bring it all together, have a large pot of water on and a noodle basket ready for the noodles. Have a medium saucepan of vegetable oil at 180°C to fry the mushrooms and eggs.

7. In a large mixing bowl add the green shallots, prepared Chinese broccoli, pickled daikon, some of the crispy shallot, soy and chilli oil. Mix well and pull out the Chinese broccoli for plating.

8. In the hot oil, fry the peeled whole boiled eggs for 2 mins and put on a chopping board and cut in half. Take the floured mushrooms and dip them into some water and then back into the flour (this creates the crispy coating) and now into the fryer. Fry for 2–3 mins. Using a slotted spoon, take out the mushrooms to drain on some paper towels. Sprinkle with salt.

9. Cook noodles as per direction on the packet. Shake in the noodle basket and add to the mixing bowl with the dressing and shallots. Toss around so it’s all coated. Place in a serving bowl and sprinkle with remaining crispy shallots. Add the dressed Chinese broccoli and the gooey egg. Spoon some XO sauce on the egg and a little around the noodles. Add your crispy fried flat mushrooms and serve.

 

Notes

• Julian uses Kowloon brand XO sauce and chilli oil

• Crispy shallots can be found in must supermarkets and Asian grocers