Scissor-cut Noodles with Wild Mushroom and Chilli
a warm spicy hug
Last week was the first week that properly felt like winter. A bank of flat, grey cloud hung stubbornly over London, encasing the city in a dull, chilly fog that seemed to stretch on forever. As someone who relies a lot on light in their everyday (painting and filming/photographing food), I have to say it felt particularly bleak. Even the most succulent steak or saucy, homemade noodles looked like matt cardboard and rubber, and I found myself cracking out my blinding ring light at 2pm every day, just to distinguish between pink and red on my palette.
As always, my main consolations came in the form of food, flowers and good company round the kitchen table. I hosted a surprise 30th birthday on Wednesday and filled the house with (eek, definitely not British) sunshine-coloured tulips, orange candles and belly-warming Indian curry, and for an evening was very easily able to forget about the miserable weather outside. Time and time again I’m reminded of the special way that a good meal can bring people together and transport us from daily life. Gathering round a giant pot of birthday chicken curry and some steaming naan was one of those memorable occasions.
On the theme of warming home comforts, I’m sharing a recipe that I particularly enjoyed last week. In said cold and miserable weather I was craving chilli and the chewiness of homemade noodles, but couldn’t quite bring myself to labour over rolling out the real deal, so tried my hand at this lazy, scissor-cut alternative. I have to say, it was remarkably easy and totally delicious, and I couldn’t recommend more if you’re looking to elevate a bowl of simple noodles to something that feels a bit more adventurous and special.
Scissor-cut Noodles with Wild Mushroom and Chilli
for the dough
200g plain flour
a pinch of salt
100g water
for the sauce
600g mixed mushrooms (I used oyster + miatake)
2 tbsp neutral oil
3 tbsp soy sauce
1 tbsp rice vinegar
2 spring onions, finely sliced
1 bird’s eye chilli, finely diced
2 cloves garlic, grated
a thumb of ginger, grated
2 tbsp sesame seeds
1 tbsp gochugaru flakes
4 tbsp neutral oil
peanut rayu, to finish
In a large bowl, combine the flour and salt and gradually add the water, stirring with chopsticks to combine. Continue to mix until you form a shaggy dough, then tip onto a clean work surface and knead until smooth (c.10mins). Cover with cling film and leave to rest for 30 mins.
Heat two tablespoons of neutral oil in a large frying pan on medium heat. Roughly tear/chop the mushrooms and add to the pan. Cook for 10 minutes or so, stirring occasionally, until softened and most of the excess liquid has evaporated. Stir through the soy sauce and rice vinegar, cook for a further two minutes and remove from the heat.
Set a pot of well-salted water on to boil. In a small bowl, combine the spring onions, chilli, garlic, ginger, sesame seeds and gochugaru. Set a small pan on high heat and add the remaining neutral oil. Heat until shimmering, then carefully pour over the bowl of aromatics. Stir to combine.
When the salted water is boiling, remove the dough from the cling film and, using scissors, cut into small pieces directly into the pot. Cook for two minutes, then strain and add to the mushroom pan. Add the aromatic oil and stir through to combine. Plate individually and finish with a sprinkle of sesame seeds and some peanut rayu, if you have it.
Thank you so much for reading! If you liked the recipe (or the ramblings) I’d love to hear your feedback 💛and please do share the love using the link below.
Beautifully written Sassu