Method:

Mushroom Broth:

1. Soak the dried shiitake mushrooms in cold water for a minimum of 2 hours (up to 24 hours).
2. Strain the soaking liquid into a large saucepan (this is your mushroom broth). Reserve the mushrooms.
3. Add the sliced ginger and simmer for 10 minutes.
4. Stir in the coconut milk and Chang’s Tamari Light Soy Sauce.
5. Keep warm.

Mushroom Broth -Shortcut Option:

Use a high-quality vegetable broth in place of the mushroom soaking liquid. If using this option, substitute with 250g fresh mushrooms for the mushroom ‘mince’.

Mushroom ‘Mince’:

1. Heat a pan over medium heat.
2. Add the diced shiitake mushrooms and cook until lightly golden.
3. Add Chang’s Tamari Light Soy Sauce, Chang’s Hoisin Sauce, and Chang’s Oyster Sauce.
4. Cook until glossy and slightly caramelised.
5. Set aside.

Sizzling Chilli Oil:

1. Combine chilli flakes, ginger, and spring onion in a heatproof bowl.
2. Heat the oil until hot and shimmering.
3. Carefully pour the hot oil over the mixture.
4. Stir and set aside.

Noodles:

1. Cook 1 bundle per serve according to packet instructions.
2. Drain and divide into serving bowls.

To Assemble:

1. Ladle the creamy mushroom broth over the noodles.
2. Top with the mushroom ‘mince’.
3. Drizzle with Chang’s Sesame Oil and the sizzling chilli oil.
4. Finish with chopped coriander.