The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
THE HUT-Bang Bang Mushrooms, Sesame Noodles & Asparagus with Roasted Peanuts
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New
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 tbsp maple syrup (maple syrup(100%))
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 1 midi cucumber
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp tahini (Sesame)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 130g asparagus
- 200g oyster mushrooms
Nutritional Information
Calories: 536
Protein: 12g
Carbs: 47g
Fat: 33g
THE HUT-Bang Bang Mushrooms, Sesame Noodles & Asparagus with Roasted Peanuts
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium frying pan & a small bowl
Pickle the cucumber and prep the mushrooms
- Coarsely grate the cucumber
- Combine the vinegar with a pinch of salt and pepper, then add the cucumber and toss to coat. Set aside to pickle
- Tear the oyster mushrooms into bite sized pieces
Sizzle time
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and cook for 5-7 mins, until golden and crispy. Season with salt and pepper.
- Meanwhile; Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Fry the asparagus
- Trim the asparagus
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the asparagus and cook for 4-5 mins, until golden. Season with salt and pepper. Add 2 tbsp water and steam for 2-3 mins, until soft
Bang bang sauce time
- Add the chilli paste, ginger & garlic paste, tahini, tamari and maple syrup to the cucumber bowl and mix well
- once cooked add the noodles and cucumber mixture to the mushroom pan. mix and season with salt and pepper
- Toss through the coriander
Plate up
- Roughly chop the peanuts
- Share the bang bang mushrooms between bowls. Serve the pan fried asparagus alongside and sprinkle over the peanuts
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