Ingredients

• Ingredients 1 tsp sesame oil 4 garlic cloves, minced 1.5 tbsp ginger, minced or finely grated 1 tsp ground coriander 1 tsp ground turmeric 200g mushrooms, cleaned and sliced Juice of 1 lime 2 tbsp soy sauce (or tamari for gluten free) 1 red pepper, sliced into strips 600g (2 standard ready to wok packs) cooked rice noodles 4 cups vegetable stock (gluten free, if necessary) 2 tbsp fresh chives 2 tbsp sesame, sunflower or pumpkin seeds, optional Sweet chilli sauce or sambal oelek, to serve

Preparation

• Preparation Serves four Method Heat sesame oil in a wok or large frying pan over a medium heat. Add the garlic, ginger, coriander and turmeric and saute, stirring for a minute. Add the mushrooms and turn the heat to high, after a minute, add the lime juice and soy sauce, sizzle until reduced and the mushrooms lightly coloured. Add the pepper, saute for a minute, then add the noodles and stock. Reduce the heat to medium and leave to simmer for 10 minutes until most of the broth has absorbed into the noodles. Stir through the chives before dividing between bowls. Serve with extra chives sprinkled on top and a scattering of seeds, if using and plenty of chilli sauce.