Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Chilli oil
Peel and mince 1/2/2 cloves of the garlic. Heat a saucepan over a medium-high heat. Add the vegetableoil, minced garlic, and chilli flakes(spicy!). Fry for 1 min or until it beings to sizzle. Reduce the heat to medium-low and cook for 1 min further. Transfer to a small bowl and set aside. Reserve the pan.
Tip!Be careful not to burn the garlic!
Chop or tear the mushrooms into bite-sized pieces. Peel and finely chop the shallots and the remaining garliccloves.
Heat a pan over a medium-high heat. Add a drizzle of oil with the shallots and remaining garlic. Cook for 4 min. Add the mushrooms and cook for 5 min. Season with a pinch of salt and pepper. Add the chicken and cook for 5 min further or until cooked through. Add the ricevinegar, soysauce and honey and stir.
4 Noodles and broth
Meanwhile, return the reserved saucepan to a medium heat. Boil the measuredwater. Add the mushroom stock cube, hoisin and peanutbutter. Whisk until combined. This is your mushroom broth. Once boiling, add the noodles and cook for 3 min. Add the spinach and cook for 1 min further.
5 Prep garnishes
Trim and finely chop the spring onion. Halve the limes. Add the sesameoil to the cooled chillioil.
Tip!Sesame oil loses a lot of its flavour when heated, which is why we add it at the end.
Divide the noodles between bowls and ladle over the mushroom broth. Top with the chicken and mushrooms. Garnish with the springonions, sesameoil and sesameseeds. Pour over the homemade chillioil and finish with a squeeze of lime juice.