Our hand selected wild and exotic mushrooms, with their delicate, earthy flavours make this wonderfully fragrant broth, warming, yet light and refreshing. 

INGREDIENTS: 

• 1 Tablespoon Vegetable Oil 
• 1 Tablespoon Sesame Oil
• 2 Garlic Cloves Sliced
• 1/2 Tablespoon Grated Fresh Ginger
• Pinch of Chilli Flakes  
• 100g Fresh Mushroom Mix
• 100g Baby King Oyster Mushrooms, Sliced
• 125g Fresh Cordyceps 
• 1 litre Sal Sus Chicken Stock
• 275g Fresh Ready to eat Udon Noodles
• 1 baby Pak Choi, halved
• 2 Tablespoons of Soy Sauce 
• 1 Lime, cut in half 
• 2 Teaspoons crispy Chilli Oil

METHOD:

STEP 1

Heat the vegetable oil and sesame oil in a deep frying pan or wok over a medium heat

STEP 2 

Fry the Fresh Mushroom Mix and Baby King Oyster Mushrooms for 3-4 minutes or until lightly coloured. Add the Cordyceps ,garlic and chilli flakes and stir, cooking for another minute.

 STEP 3

Add the chicken stock and bring to a simmer, add the noodles and pak choi and simmer for another 2-3 minutes until noodles are warmed through. Stir in the soy sauce to taste.

TO SERVE 

Divide the noodles and broth between two bowls and serve immediately with lime and a drizzle of chilli oil.