For COVID-19 updates, visit the official government website


Recipes | September 1, 2017 | By



  • 1 cup mirin
  • 1 cup sake
  • 1/4 cup brown sugar
  • 1 cup tamari or wheat-free soy sauce
  • 3 spring onions (sliced)
  • 1 tbsp coconut oil
  • 2 handfuls shimeji mushrooms (not all separated)
  • 2 handfuls pak choi (rinsed)
  • 2 handfuls sliced Napa or Chinese cabbage
  • 1/2 packet Vermicelli noodles
  • Fresh coriander
  • 1 lime


  • Heat one large deep pan or wok over medium-high heat.
  • Combine the mirin, sake, soy and sugar in a bowl and set aside.
  • Place spring onions and coconut oil in the pan. Sauté for a minute, then add one cup of the sake mixture.
  • Add the mushrooms, pak choi and cabbage to the pan. In the meantime, soak the vermicelli noodles in water for 5 minutes. Then add to the pan with the vegetables.
  • Add the rest of the sake mixture and cook for a further five minutes.
  • Serve noodle mix with fresh coriander and a squeeze of lime juice.


Recipe Credit: Amy Hopkins
Photo Credit: Micky Hoyle