Our pulled oyster mushroom & pak choi noodles with crispy chilli fried eggs is dish with Asian-inspired flavours. This dish brings together the earthy richness of pulled oyster mushrooms, the crisp freshness of pak choi, and the hero of the dish – a crispy chilli fried Freshlay egg.
Serves: 7-8
Time: 1 hour
2 Freshlay Farms Golden Yolker™ Eggs
150g Oyster Mushrooms
1 teaspoon vegetable oil
2 heads of pak choi (halved through the core)
2 teaspoons Chinese black vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
A pinch of sugar
200g straight-to-wok noodles (you can use egg, udon or ramen noodles).
For the crispy chilli oil:
4 small shallots (halved and thinly sliced)
1 head of garlic (about 8-10 cloves thinly sliced)
1 cinnamon stick
4 star anise
500ml vegetable oil
2 tablespoons toasted sesame seeds
1 teaspoon Szechuan peppercorns toasted
1 inch piece ginger (peeled and finely chopped)
30g crushed red chilli flakes
2 tablespoons soy sauce
1 tablespoon caster sugar
For the Crispy Chilli Oil:
STEP 1
Add the shallots, garlic, cinnamon stick, star anise and oil into a wide pan.
STEP 2
Bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring often, until the shallots and garlic are crisp and golden brown. Be careful and watch the pan as the garlic and shallots will burn if left on too high a heat.
STEP 3
Grind your toasted Szechuan peppercorns to a powder and mix with the sesame seeds.
STEP 4
Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted sesame and ground Szechuan peppercorns.
STEP 5
When the shallots and garlic are crisp, strain the oil over the bowl using a sieve.
STEP 6
Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.
STEP 7
Stir the cooled shallots and garlic through the spiced oil mixture. This will keep for up to 2 weeks in the fridge in an airtight container.
For the dish:
STEP 1
Take your oyster mushrooms and pull them apart into thick pieces, then set aside.
STEP 2
Heat the vegetable oil in a wok or large sauté pan.
STEP 3
Add the pak choi and fry for a minute with 2 tablespoons of water and a pinch of salt.
STEP 4
Cover with a lid and steam for 1 minute, then remove the veg from the wok/pan and set aside.
STEP 5
In the same pan, on high heat, add another dash of oil to the pan and fry your oyster mushroom. Allow the mushrooms to darken in colour and caramelise.
STEP 6
Put the vinegar, soy sauce, sesame oil and sugar into the pan with the mushrooms along with 2 teaspoons of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce thickens and sticks to the noodles.
STEP 7
Divide the noodles between two warm bowls and put the pak choi on top.
STEP 8
In the empty the pan and add a drizzle of the crispy chilli oil along with about 2 teaspoons of sediment from the jar.
STEP 9
When the crispy chilli oil is warmed through crack in the eggs and fry until crispy around the edge, spooning the chilli oil over the eggs as they cook.
STEP 10
Slide the fried eggs over the noodles, add more crispy bits (if you want more chilli kick) and then serve.
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