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Before you begin: You’ll have enough leftover crunchy chilli oil to keep in a glass jar in the fridge to use next time you make this dish, or to add a little zing to other dishes. Feel free to halve the recipe if you don’t want leftovers.
To make the dressing, combine all the ingredients in a small bowl and whisk to combine. Add a little more water if the mixture is too thick – it should be the consistency of thick pouring cream and completely smooth.
Bring a pot of water to the boil and cook your noodles according to the package instructions. Add the bok choy into the same pot with noodles for the last minute of cooking. Strain and rinse everything under cold running water and set aside in a colander to continue to drain.
Heat a small sauté pan over a medium heat and add the neutral oil. Sauté the mushrooms in the oil until they’re cooked, about 2-3 minutes. Set them aside.
To serve, place your noodles and the bok choy in a bowl and drizzle them with some of the sesame dressing and the Crunchy chilli oil (use as much or as little of the dressing and oil as you like and save the rest for another time). Serve the noodles either at room temperature or cold, topping them with the sliced spring onions and the sautéed mushrooms.