As leaves start to turn golden and the autumn breeze moves in, Canberrans are cracking out their cardigans, and what better way to warm up than with a steaming pile of noodles?

Vegan Shiitake Dan Dan Noodles

Serves 4

For the mushroom mixture

• 2 Tbsp (30ml) vegetable oil
• 200g rehydrated dried shiitake mushrooms, minced
• 2 tsp (10ml) hoisin sauce
• 2 tsp (10ml) Shaoxing rice wine
• 1 tsp dark soy sauce
• 50g pickled mustard greens

For the Dan Dan sauce

• 2 Tbsp (30g) tahini
• 3 Tbsp (45ml) light soy sauce
• 2 Tbsp (30ml) Chinese black vinegar
• 2 tsp (8g) superfine sugar
• 1/2 cup + 1 tsp (125ml) Chinese Chili Oil
• 1 clove garlic, minced

• 450g thin-cut hand-cut wheat noodles
• Bunch of choy sum, trimmed, for serving
• Chopped roasted peanuts, for serving
• Chopped spring onion, for serving
• Chinese Chili Oil, for drizzling

Make the mushroom mixture: In a wok over medium heat, heat the vegetable oil. Add the minced mushrooms and cook, stirring constantly, until cooked through and browned. Add the hoisin, Shaoxing wine and dark soy sauce. Cook, stirring, until the liquid has evaporated. Add the pickled mustard greens and cook for another 3 minutes. Remove from the heat and transfer to a bowl. Set aside until required.

Make the sauce: In a bowl, combine all the sauce ingredients and stir well. Loosen with a little hot water, if required.

Bring a large pot of salted water to a boil, then cook the noodles for 2 to 3 minutes, or until they rise to the surface. Blanch the choy sum separately and drain.

To serve, divide the Dan Dan sauce among four bowls, followed by the noodles, choy sum, cooked mushroom mixture, chopped peanuts and spring onion. Drizzle with Chinese chili oil and serve immediately.

Classic Pork Wonton Noodle Soup

Serves 4

For the pork bone broth

• 800g pork chuck bones
• 7 Tbsp (40g) sliced fresh ginger
• 1 spring onion, white part only
• 1 tsp dried shrimps, rinsed
• 2 Tbsp (30ml) Shaoxing rice wine
• 8 1/2 cups (2L) water
• Salt

For the pork wonton filling

• 200g fatty ground pork
• 6 Tbsp (30g) grated fresh ginger
• 1 Tbsp (15ml) oyster sauce
• 1 tsp sesame oil
• 1 tsp corn starch
• Pinch of freshly ground white pepper
• Pinch of salt

• 20 wonton wrappers
• 80g thin-cut Egg Noodles
  Bunch of bok choy, trimmed
• Sliced spring onion, for garnish
• Fried garlic flakes, for garnish

Make the pork bone broth: In a large pot over high heat, combine the pork chuck bones, ginger, spring onion, dried shrimps, Shaoxing wine and water. Bring to a boil, then lower the heat and simmer for 90 minutes. Remove from the heat and strain the liquid into another pot. Season with salt as required.

Make the wonton filling: In a medium-sized bowl, combine all the filling ingredients and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.

To assemble, place one wonton wrapper on a clean surface. Place a heaping teaspoon of the mixture in the center and brush half of the edges of the wrapper with water. Fold the wet edges over (in half) to make a rectangular shape and enclose the filling. Brush one of the corners with water and fold inward to overlap with the other corner. Press to seal and transfer to a baking sheet lined with parchment paper. Continue until all the remaining wontons are formed.

Bring a large pot of water to a boil, then cook the noodles for about 3 minutes, or until just cooked through. Remove them from the pot, using a mesh strainer, drain and divide among four serving bowls. Cook the wontons in the same boiling water until cooked through, 4 to 6 minutes. Remove from the water, using a slotted spoon, and divide among the serving bowls. Blanch the bok choy in the boiling water until just cooked, about 1 minute. Remove with a slotted spoon and divide among the serving bowls. Ladle the pork bone broth over the wontons, noodles and bok choy and top with spring onion and fried garlic flakes. Serve immediately.

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