Hoisin Mushrooms With Sesame Noodles

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

Cut a few rounds off your red chilli[s] (set them aside for garnish), then cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Boil a kettle

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

Once hot, crumble in your chestnut mushrooms and cook for 5-6 min or until they're starting to soften

While the mushrooms are cooking, add your wholewheat noodles to a pot and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and set aside in a bowl and reserve the pot for later

Wash your shredded kale then pat dry with kitchen paper

Trim, then slice your spring onion[s] finely

Once the mushrooms have softened, add the chopped ginger, chopped chilli (can't handle the heat? Go easy!), hoisin sauce, soy sauce and 50ml [75ml] [100ml] cold water to the pan

Season with a pinch of salt and pepper and cook for 4-5 min further or until the mushrooms are coated in a sticky sauce – these are your hoisin mushrooms

Meanwhile, return the reserved pot to a medium heat with a drizzle of vegetable oil

Once hot, add the shredded kale, chopped garlic and a generous pinch of salt and cook for 1 min or until starting to wilt

Add a splash of water and cook, covered, for 2 min or until completely wilted, then stir in the drained noodles and toasted sesame oil – these are your sesame noodles