Asian Noodle Box by Chef Owen Stewart | China Grill

Asian Noodle Box by Chef Owen Stewart | China Grill

• Total Time:
• Cook Time:
• Serves: 1

Ingredients:

• 30g Carrots Julienne*
• 30g Green capsicum Julienne
• 30g Red Capsicum Julienne
• 30g Red Onion Julienne
• 30g Japanese Eggplant Julienne
• 25g Shiitake Mushroom Julienne
• 75g Napa Cabbage Chiffonade*
• 4g Garlic - Minced
• 4g Ginger - Minced
• 8ml Soy Sauce
• 10g Hoisin Sauce
• 30g Garlic Roasted Puree
• Rice Paper Wrapper
• 227g Onion Yellow - Chopped
• 110g Carrot - Chopped
• 110g Celery Ribs - Chopped
• 1kg Mushroom White + Scraps
• 130g Garlic Clove - Crushed
• 30g Thyme
• 5ea Bay Leaf
• 20g Peppercorns - Cracked
• 1 litre Water
• 20g Siracha Sauce
• 14g Black & White Sesame seeds
• 8ea Basil Leaves - Fried
• 15g Chili Pepper - Sliced

Method:

• In a wok, cook the first 7 vegetables, add the roasted garlic puree, hoisin and soy sauce.
• Dip the rice paper in water for a few second until moist.
• Place 40g of the vegetable mix in the center of the rice paper and fold all four corners tightly towards the center, forming an enclosed box. Set aside.
• In a large pan add a little bit of oil, add onions, carrots & celery and sauté for 10 minutes until soft.
• Add mushrooms and sauté well. Then add garlic, thyme, bay leaf, peppercorns and water. Bring to a boil, then reduce heat and simmer for about 45 minutes.
• Remove and strain into a container, discard the ingredients and return liquid to pot and let it reduce until broth becomes fortified with mushroom flavour.
• Heat mushroom broth over low heat and reserve.
• In a frypan, heat oil over medium heat, place the noodle box fold-side down and cook evenly until its browned, then sprinkle the top side of the noodle box lightly with sesame seeds.
• Turn over in pan to brown, creating a sesame crust.
• Pour mushroom broth into a shallow plate and place four noodle boxes in a line on the plate.
• Drizzle hoisin sauce on top of the noodle box and add a dot of Siracha on top of the hoisin sauce.
• Garnish with fried basil leaves and red chili.