Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2040 / 488
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry mushrooms
Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, tear the chestnut and shiitake mushrooms into the pan. Fry for 5-7 min until starting to crisp. Once starting to crisp, add the soy sauce, cook for 30 sec further and remove from the heat. Transfer to a plate and refrigerate.
2 Prep vegetables
Slice the radishes finely. Trim and slice the spring onions. Shred the romainelettuce. Peel the carrot, then peel it into ribbons with a peeler. Slice the sugar snap peas in half. Finely slice the redchilli. Chop the coriander leaves roughly. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks.
3 Make dressing
Peel and grate the ginger. Peel and mince the garlic. Add the ginger, garlic, peanut butter, sesame oil, sweet chilli sauce, soy sauce and rice vinegar to a jug with a splash of cold water. Whisk until fully combined - this is your bang bang dressing.
Tumble all of the prepared vegetables in a serving bowl, top with the cooled mushrooms, drizzle with the bang bang dressing and finally garnish with the sesame seeds.