Mushroom Noodles

Name: Mushroom Noodles
Prep time: 50 min
Total time: 160 min
Ingredients: ½ cup oyster mushroom; ½ cup sliced shiitake mushroom; 1 shiitake mushroom; ½ cup sliced bok choy; korean chili flakes to taste; white and black sesame seed mix to taste; 1 egg; 2 tbsp vegetable oil; ½ cup water; 225 g soft wheat pasta flour; 15 g vital wheat gluten; 4 g lye water; for dusting tapioca starch; 2 egg; 2 g salt; 1 l water; 2 tbsp scallion; 1 tbsp peeled ginger; 1 tbsp sesame oil; 1½ tbsp vegetable oil; salt to taste; 2 tbsp miso; 3 tbsp oyster sauce; 2 tbsp dark soy sauce; 1½ tbsp palm sugar; 2 tbsp light soy sauce; 3 tbsp sake; 1½ tbsp sesame oil; 1 tsp grated ginger; ½ tsp minced garlic

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!