Cantonese-Style Meat-Free Chick'n Ho Fun Noodles

Boil a kettle

Peel and finely slice your brown onion[s]

Slice your chestnut mushrooms finely

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced mushrooms and cook for 4-5 min or until golden

Once golden, add the sliced onion and your meat-free chick'n and cook for a further 4-5 min or until starting to brown

Add your rice noodles to a pot and cover with boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite, then drain the noodles and set aside reserving a cup of the starchy noodle water

Once browned, add your chopped garlic, chopped ginger and your chilli flakes (can't handle the heat? Go easy!) to the pan with a grind of black pepper

Cook for 3 min or until fragrant

Combine your cornflour, ketjap manis and toasted sesame oil in a bowl – this is your sauce

Trim, then slice your spring onion[s]

Once the noodles have softened, add the drained noodles, gently give everything a good mix up with the sauce

Cook for 2-3 min or until everything is cooked through – this is your Cantonese-style meat-free chick'n ho fun noodles

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!