SPICY SINGAPORE NOODLES WITH MUSHROOMS, SOBA NOODLES AND ZINGY GINGER AND SESAME SAUCE

Serves 2 • Ready in 20 minutes

WHAT YOU NEED

150g soba noodles (buckwheat noodles, gluten free)

1 Tbsp toasted sesame seeds

1 Tbsp olive oil

250g mushrooms, roughly chopped

150g edamame beans or sugar snap peas, halved lengthways

2 spring onions, finely chopped

Ginger and sesame sauce

2 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp honey

1 clove garlic, minced

1 red chilli, deseeded and finely chopped

1 heaped tsp grated fresh ginger

1–2 Tbsp fresh lime or lemon juice

1 Tbsp hot water, to loosen if necessary

To serve

1 Tbsp chopped fresh coriander

lime wedges (optional)

WHAT TO DO

1.   Add the noodles to a large pot of salted boiling water and cook for 8–10 minutes or until just cooked through, but still al dente.

2.   Meanwhile, mix the sauce ingredients together and adjust to taste. Set aside.

3.   If the sesame seeds are not toasted, toast them now in a non-stick pan over a medium heat for 3–5 minutes and set aside.

4.   Add the olive oil to a large, non-stick pan over medium-high heat and fry the mushrooms until golden. Stir in the edamame beans or sugar snap peas, and turn off the heat. They will warm through from the residual heat in the pan, but will still retain their crunch.

5.   Serve the noodles topped with the mushrooms, edamame beans, spring onions and coriander, and then drizzle over the sauce and a little lime juice, if using.

NOTE I usually buy frozen edamame beans and then just take out a handful or two and cover them in boiling water for a couple of minutes before shelling and adding to the dish at the last minute.