Teriyaki Mushroom, Edamame & Mooli Noodles With Cashews

Boil a full kettle

Heat a large dry pan (preferably non-stick) over a medium heat

Once hot, add your cashews and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Add your medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain, reserving a cup of starchy noodle water, and set aside

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

Return the reserved pan to a high heat with a generous drizzle of vegetable oil

Tip: Cooking for 3 or more? Use 2 pans!

Once hot, add the sliced mushrooms with a generous pinch of salt and cook for 4-5 min or until browned

Meanwhile, combine your ginger paste with the chopped garlic, your ketjap manis, mirin, rice vinegar and most of your shichimi togarashi (save the rest for garnish!)

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar, a pinch of salt and 75ml [100ml] [130ml] starchy noodle water and stir it all together – this is your teriyaki sauce

Rinse your blanched edamame beans under cold running water

Once the mushrooms have browned, add your mooli slaw mix to the pan[s] and cook for 1-2 min or until slightly softened

Once slightly softened, add the drained noodles to the pan[s] with your teriyaki sauce and edamame beans

Give everything a good mix up and cook for 1-2 min or until the sauce coats the noodles and everything is hot through – this is your teriyaki mushroom, edamame & mooli noodles

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