Crispy sweet chilli mushroom and noodle salad recipe

Updated at: Thu, 17 Aug 2023 14:08:41 GMT

Step 1

Preheat the oven to 200C/180C fan/Gas 6.

Step 2

Lay the mushrooms on a roasting tray and season with the salt, pepper and Chinese five spice.

Step 3

Place the flour, aquafaba and panko breadcrumbs in three separate dishes. One at a time, dip each mushroom into the flour, covering and coating well, then into the aquafaba, and finally quickly dip into the breadcrumbs. Once coated, return to the roasting tray and repeat with the remaining mushrooms.

Step 4

Spray the mushrooms with olive oil, then roast in the oven for 15 minutes until crispy.

Step 5

Meanwhile, heat a wok over a high heat until smoking. Once hot, add the rapeseed oil, then add the ginger and stir-fry for a few seconds.

Step 6

Next, add the chillies, tamari or soy sauce, sweet chilli sauce, and orange zest and juice. Bring to the boil and reduce until thickened.

Step 7

When the mushrooms are ready, remove them from the oven. Drizzle the sauce over the crispy mushrooms and toss to coat.

Step 8

Serve the mushrooms on a bed of lettuce, cucumber, carrot and rice noodles. Drizzle over more of the sauce if you like. Sprinkle over the toasted sesame seeds and top with spring onion curls. Serve immediately.

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