King Brown Mushrooms with Noodles

Renowned chef, Chase Kojima has shared one of the dishes from the newly opened CHUUKA restaurant - King Brown Mushrooms with Noodles.

The simple, yet delicious dish combines earthy flavours alongside fresh, clean tastes from the mushrooms and asparagus, a key ingredient as asparagus season reaches full swing. This dish is quick to make and a crowd pleaser; making it perfect for dinner parties or feeding the family.

Serves: 2
Cooking time: 15 minutes

Ingredients
King brown mushroom 4pc
Asparagus 8pc
Cheung Fung rice noodles (4 rows)
Sesame seeds
Oil

CHUUKA soy:
3 part konbu extract liquid
2 part tamari soy
2 part sugar
4 part water
2 part vegetable tsuyu

Optional:
Scallions (to garnish)

Method
Preparation:
Slice king brown mushrooms long way very thin using a sharp knife
Shave asparagus with a peeler or Japanese mandolin to make long strips. Shock in ice water then strain
Cut Cheung Fung rice noodles 4 cm thick and set aside

CHUUKA soy:
Mix all the ingredients together in a small bowl

Cooking:
Get the wok on high heat and add 1 tablespoon of oil
Hard stir fry Cheung Fung rice noodles until nicely charred on both sides then place on serving plate
Get the wok on high heat and stir fry the king brown mushrooms
Add couple tablespoons of CHUUKA soy and stir fry
Plate the king brown mushrooms on top of the noodles
Garnish with shaved asparagus on top of mushrooms
Sprinkle sesame seeds to finish
Garnish with scallions