Simon Rimmer served up tasty chilli noodles with crispy oyster mushrooms and toasted sesame seeds on Sunday Brunch.
The ingredients are: 250g of shredded oyster mushrooms, 60g of flour, 60g of Chinese 5 spice and 2 teaspoons of salt.
For the sauce: 3 cloves of sliced garlic, 2 chopped spring onions, 25g of gochugang, 1 teaspoon of chilli flakes, 1 teaspoon of sugar, 2 tablespoons of soy, 1 tablespoon of black rice vinegar and 75ml of veg stock.
For the noodles: 200g of rice noodles, 1 carrot, cut into matchsticks, 30mm piece of ginger, cut into matchsticks, Half an onion, very thinly sliced and 1 head of pak choy, shredded.
Garnish with toasted sesame seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes