CHILLED PĀUA, SHIITAKE & WATERCRESS DAN DAN NOODLES

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

	PĀUA TOPPING
	150g fresh shiitake mushrooms, wiped and stems discarded
	oil for frying
	4 spring onions, chopped
	2 cloves garlic, minced
	200g minced pāua (approx 1 pāua)
	2 tablespoons pāua XO sauce
	2 tablespoons Shaoxing wine
	2 teaspoons hoisin sauce
	NOODLE SAUCE
	2 tablespoons light soy sauce
	2 tablespoons Chinkiang black vinegar
	2 cloves garlic, finely chopped
	¼ -½ teaspoon ground Sichuan peppercorns (add more if you prefer)
	1-2 tablespoons (or more) spicy chilli sauce (I used Lao Gan Ma brand)
	TO SERVE
	1 large bunch watercress (or use leafy greens such as gai lan, bok choy, spinach)
	400g wheat noodles
	sesame oil
	1 spring onion, chopped

1.	PĀUA TOPPING
2.	Finely chop the mushrooms.
3.	Heat the oil and fry the mushrooms with some salt until browned.
4.	Add half the spring onions and garlic, cook for a minute, then set aside.
5.	In the same pan heat a little more oil, add the pāua and cook for 1-2 minutes, then add the remaining spring onions and garlic.
6.	Add the mushrooms back to the pan, add the XO sauce, Shaoxing wine and hoisin sauce and ¼ cup water.
7.	Cook for a minute until most of the liquid has disappeared.
8.	Check the seasoning and set aside.
9.	NOODLE SAUCE
10.	Combine all the ingredients and set aside.
11.	TO SERVE
12.	Blanch the watercress in boiling, salted water until wilted, then drain and refresh in cold water.
13.	Cook the noodles according to the packet directions, then drain and refresh in cold water.
14.	If not using straight away, drizzle with a little sesame oil to stop them sticking together.
15.	Divide the noodle sauce between four bowls.
16.	Top with the noodles and then the pāua.
17.	Place some watercress to the side and sprinkle with spring onion.
18.	Serve with extra chilli sauce on the side.