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 red 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 spring greens then pat them dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

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 sliced spring greens, 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