
Mushroom Noodles
2h 40m
Handmade noodles, with oyster and shiitake mushrooms, bok choy, scallion pesto and egg. A mountain of flavors!
For this dish, our inspiration came from China. We wanted to create something new and integrated with the welcoming essence of this fascinating and inspiring continent.
Add 225 g of soft wheat pasta flour to bowl
Add 15 g of vital wheat gluten
Add 2 g of salt
Mix to combine
Crack 2 eggs in a bowl and add 4 g of lye water. Do not add more lye water than this amount
Whisk until homogenous
Add beaten egg and lye water to the flour mixture
Stir to incorporate the liquid into the flour
Knead until homogeneous. Form a ball and cover with plastic wrap
Rest dough in the fridge for 30m
Thinly slice 2 tbsp of scallion
Thinly slice 1 tbsp of peeled ginger
Add sliced scallion and ginger to a mortar and pestle
Crush ingredients
Add salt to taste and combine
Mix 1½ tbsp of vegetable oil and 1 tbsp of sesame oil in pan and heat to 120 °C. Add to mortar and pestle and combine. Scallion Pesto is ready
Add 3 tbsp of oyster sauce and 2 tbsp of light soy sauce to a bowl
Add 2 tbsp of dark soy sauce, 3 tbsp of sake and 1½ tbsp of sesame oil
Add 2 tbsp of miso and 1½ tbsp of palm sugar
Add ½ tsp of minced garlic and 1 tsp of grated ginger. Stir to combine
Transfer mixture to saucepan on medium heat. Cook for 10m, stirring constantly. Noodle Sauce is ready when it thickens
Take dough out of fridge and roll out on work surface dusted with cassava starch. Rotate dough to obtain a rectangular shape
Cut dough in ½
Roll out each half of the dough into rectangles 2 mm thick
Dust with tapioca starch, fold each end to the center and fold in half twice. Repeat process with other half of dough
Cut each dough into 2 mm thick strips. Loosen the dough and reserve it in a nest shape. Dust with tapioca starch. Noodles are ready to cook
Fill a small pot with water and bring it to a boil
Prepare an ice bath in a small bowl
Carefully submerge 1 egg at room temperature in the boiling water and cook for 5m
Transfer egg to ice water to stop cooking
Peel egg and reserve
Add 1 tbsp of vegetable oil to a pan on high heat
Remove stem and score 1 shiitake mushroom. Quickly pan-roast it on both sides until golden. Reserve
Add 1 tbsp of vegetable oil
Add ½ cup sliced shiitake and ½ cup of oyster mushroom. Sauté until golden brown
Add ½ cup of water to deglaze pan
Add ⅓ cup of Noodle Sauce and toss until smooth and velvety
Simmer a pot of water on low heat. Add 120 g of Noodles, cook until al dente and drain
Add Noodles to pan and toss to incorporate
Add ½ cup of sliced bok choy and toss to incorporate
Transfer to a bowl, make a hole in the center and place the cooked egg
Add 1½ tbsp of scallion pesto
Add korean chili flakes and white and black sesame seed mix to taste
Finish with the pan-roasted shiitake
The Mushroom Noodles are ready. Enjoy!
Yield 1 people
Oyster Mushroom
½ cupSliced Shiitake Mushroom
½ cupShiitake Mushroom
1Sliced Bok Choy
½ cupKorean Chili Flakes
to tasteWhite and Black Sesame Seed Mix
to tasteEgg
1Vegetable Oil
2 tbspWater
½ cup
Noodles
Soft Wheat Pasta Flour
225 gVital Wheat Gluten
15 gLye Water
4 gTapioca Starch
for dustingEgg
2Salt
2 gWater
1 L
Scallion Pesto
Scallion
2 tbspPeeled Ginger
1 tbspSesame Oil
1 tbspVegetable Oil
1½ tbspSalt
to taste
Noodle Sauce
Miso
2 tbspOyster Sauce
3 tbspDark Soy Sauce
2 tbspPalm Sugar
1½ tbspLight Soy Sauce
2 tbspSake
3 tbspSesame Oil
1½ tbspGrated Ginger
1 tspMinced Garlic
½ tsp
Equipment
Rolling Pin
Mortar and Pestle