Spicy soy & sesame mushroom noodles

I make this all the time because not only is it MADDD FAST (ready in 10 minutes) it’s also delicious and requires barely any ingredients or prep.

The key here is making sure you have all elements in the sauce – you’ve GOT to get yourself some Chinese chilli oil like this one or this one. Trust me, it’s the tits. It’s pretty spicy so use sparingly, but it delivers loads more than just heat – it’s got texture from the crispy chilli bits, it’s got the flavoured oil itself and it’s got salty, garlicky goodness in there too.

When you combine the spicy chilli oil with a nice silky, sesame tahini, lime juice for the zing and soy sauce for the salty, umami hit, you get a REALLY easy but very delicious sauce.

Mushrooms work really well in this as they’re super meaty and soak up the sauce well, but if you’re wanting actual meat, this would be delicious with broken up sausages or pork mince with a green veg like pak choi (it just might take longer to cook as you want to get the pork really brown and crispy first).

Spicy soy & sesame mushroom noodles 

Serves 2

Prep: 2 mins
Cook: 8-10 mins 

2 nests dried noodles (I used flat rice noodles but egg noodles will work too)
oil, for frying (sesame, rapeseed or veg/sunflower)
200g mushrooms (I used mixed mushrooms but one type is fine), roughly chopped
4 spring onions, sliced
1 tbsp tahini (try to find a liquidy one or the sauce will get claggy – I like Belazu
1 lime, halved 
1 tsp chinese chilli oil (I use Lee Kum Kee Chui Chow Chilli Oil), plus extra to serve 
1 ½ tbsp dark soy sauce, plus extra to serve 
sesame seeds, to serve (optional)
coriander leaves, to serve (optional)

  1. Heat around 1 tbsp oil in a large frying pan on a high heat. Chuck in the mushrooms and let them fry for around 3-5 mins., without stirring them.

  2. Meanwhile, in a separate bowl or pan, cook or soak your noodles following the pack instructions (should take 2-4 mins), drain and set aside. 

  3. Come back to the mushrooms and give them a stir, they should be nicely browned. Add in most of the sliced spring onions (reserving a couple of handfuls to sprinkle over at the end). Fry for a further couple of minutes and then turn the heat right down to low. 

  4. In a small bowl, mix 1 tbsp tahini, 1 ½ tbsp soy sauce, the juice of half a lime and 1 tsp Chinese chilli oil (make sure you get the chilli bits not just the oil). Pour this sauce into the noodles, along with a splash of water and toss everything together with a pair of tongs. You may need to add more water if the sauce gets claggy (it will depend on how thick or thin your tahini is) – just keep adding splashes of water until the sauce nicely coats the noodles and it isn’t looking dry.

  5. Pile into bowls and drizzle with extra soy sauce and the remaining chopped spring onions. Serve with the remaining lime half, cut into wedges, for squeezing over, plus sesame seeds and chopped coriander, if using. I also like to add more chilli oil at this stage for extra kick.

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