Shiitake Mushroom and XO Noodles

Recipe courtesy of Khanh Ong

Instagram #khanhong


Serves Preparation Cooking Difficulty
4 10 min 75 min Capable Cook
  • 120g dried whole shiitake mushrooms
  • 7 long red chillies
  • 5-7 cloves of garlic
  • 6 red shallots
  • 2 cups vegetable oil
  • 3 tbsp dark soy
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp chilli powder
  • 1 tbsp smoked paprika
Stir Fry
  • 1 pack Fantastic Fresh Hokkien Noodles 450g
  • 1/4 Chinese cabbage
  • 1 tsp cracked black pepper
  • 1 tbsp dark soy sauce
  • Sliced chillies, spring onions, toasted sesame
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  1. Step 1

    Re hydrate mushrooms by pouring boiling water over them so they are covered and leave to soak for one hour (reserve the liquid for use later)

  2. Step 2

    Finely chop chillies, garlic and finely slice shallots.

  3. Step 3

    In a medium pot on medium heat, add splash of veg oil. Add chillies, garlic and shallots. Cook, stirring occasionally for 10 minutes until shallots begin to break down.

  4. Step 4

    While step 3 is cooking, finely dice the shiitake mushrooms and then add 1/2 the mushrooms to the pot. Add 3 tbsp of dark soy, sugar, salt, chilli powder, smoked paprika and 1/4 cup of the reserved mushroom liquid. Cook for 10 - 15 minutes until the mushrooms start to break down and the mixture becomes sticky with a jam like consistency.

  5. Step 5

    Add in the remaining oil and turn the heat to medium-low so it is just bubbling. Keep watching and stirring occasionally for approx 30 - 40 minutes as you do not want the contents to catch and burn. Sauce will start to darken.

  6. Step 6

    Prepare the Fantastic Fresh Hokkien Noodles according to pack directions. Drain and set aside.

  7. Step 7

    Once XO sauce is completed, slice the cabbage and place on high heat in large pan or wok with 2 tbsp of the oil from the XO sauce. Cook for five minutes and then add the remaining sliced hydrated shiitake mushrooms can cook for a further 2 - 3 minutes.

  8. Step 8

    Add the hokkien noodles, 1/4 cup of XO sauce,1 tbsp of dark soy and black pepper and cook for a further 2 - 3 minutes.

  9. Step 9

    Garnish and serve.

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