Recipe courtesy of Khanh Ong
|4||10 min||75 min||Capable Cook|
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)
Finely chop chillies, garlic and finely slice shallots.
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.
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.
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.
Prepare the Fantastic Fresh Hokkien Noodles according to pack directions. Drain and set aside.
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.
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.
Garnish and serve.