Hunan-style crispy sweet chilli mushroom recipe | WW TASTE

Ingredients

• For the mushrooms:
• 500 g shimeiji mushrooms, separated
• a pinch sea salt
• a pinch ground white pepper
• a pinch Chinese five spice
• 2 T potato flour or cornflour
• 3 T aquafaba
• 100 g vegan panko breadcrumbs
• 6 sprays low-calorie olive oil
• For the sauce:
• 1 t canola oil
• 1 x 2.5 cm piece fresh ginger, finely grated
• 4 long, dried chillies 4
• 1 T tamari or low-sodium light soya sauce
• 2 T sweet chilli sauce
• 1 large orange, zested and juiced
• For the salad:
• 1 head Romaine lettuce leaves, shredded
• ½ cucumber, cut into half-moon slices
• 1 large carrot, cut into fine matchsticks
• 200 g ready-to-eat vermicelli rice noodles
• 1 T sesame seeds, toasted
• spring onion curls, for serving