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Butter’s Fried Aussie Mushroom and XO Noodles Feat. Kowloon Chilli Co.

Yields4 Servings

Butter’s Fried Aussie Mushroom

 650 g fresh Japanese tsukemen noodle, but any good quality thick Japanese/Chinese style noodle can be substituted – just make sure it has a good bite
 4 free range farm fresh eggs
 4 flat Australian Mushrooms cleaned and cut in half
Pickle Liquid
 100 ml rice wine vinegar
 100 g caster sugar
For the Trim
 ½ bunch green shallots
 200 g crispy shallots/onion can be found at most supermarkets or Asian grocery stores
 200 g daikon
 1 bunch Chinese broccoli
 100 ml good quality soy sauce
 Kowloon Fragrant Chilli Oil
 Kowloon XO Sauce
 Extra virgin olive oil
For the Fried Mushrooms Spice Mix
 500 g plain flour
 Sweet paprika
 Ground pepper
 White salt
<br />For the Fried Mushrooms Spice Mix

You can add more or less for your own desired spice mix – want it spicy, add more cayenne; want a more mellow kick, add more sweet paprika.
Mix ingredients together in a mixing bowl and dust the mushrooms, leaving them in the flour till needed.

<br />For the Daikon Pickle

Boil the rice wine vinegar and sugar together.


Slice daikon thin on a mandolin and julienne.


Once sugar is dissolved pour over the radish and cool down in the fridge.
(Can be done a day or week ahead, just make sure it’s cold when you put with the noodles. Make
as much or as little as you like as pickles make a great addition to many meals).

<br />For the Chinese Broccoli

Prepare the broccoli by cutting in half and washing the stems and leaves. Any thick stems cut lengthways in half.


Have a large pot of boiling water on the stove and blanch the stems for two minutes, and leaves for one minute. Strain and drain out excess water and reserve to top the noodles with.

<br />For the Son-in-law Eggs

Boil a saucepan of water for the eggs. Place eggs gently into boiling water and cook for 6 mins (9 mins if you like harder yolks).


When ready, run under cold water to cool down or ice them. Peel the eggs and reserve.

<br />To Serve

Have a large pot of water on and a noodle basket ready for the noodles. Have a medium saucepan of vegetable oil at 180°C to fry the Aussie mushrooms and eggs.


In a large mixing bowl add the green shallots, prepared Chinese broccoli, pickled daikon, some ¼ crispy shallot, 200mL soy and 3 tablespoons fragrant chilli oil. Mix well and pull out the Chinese broccoli for plating.


In the hot oil, fry the peeled whole boiled eggs for 2 mins and put on a chopping board and cut in half.
Take the floured mushrooms and dip them into some water and then back into the flour (this creates the crispy coating) and now into the fryer. Fry for 2–3 mins. Using a slotted spoon, take out the mushrooms to drain on some paper towels. Sprinkle with salt.


Cook noodles as per direction on the packet. Shake in the noodle basket and add to the mixing bowl with the dressing and shallots. Toss around so it’s all coated.


Place in a serving bowl and sprinkle with remaining crispy shallots. Add the dressed Chinese broccoli and the gooey egg. Spoon some XO sauce on the egg and a little around the noodles. Add your crispy fried flat mushrooms and boom.

Recipe by Julian Cincotta

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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