300g of wheat or egg noodles
1 clove of garlic, finely chopped or grated
2cm piece of ginger, grated
1 tbsp of curry powder
250g of chestnut mushrooms, sliced
1-2 tsp of chilli powder, according to taste
1 tbsp of soy sauce
2 tbsp of cooking oil such as groundnut or rapeseed
2 tbsp of sesame oil
A pinch of chilli flakes
2 spring onions, sliced
1 tbsp of sesame seeds
Step 1Cook the noodles according to the instructions on the packet, drain and set aside.
Step 2Heat a wok with the cooking oil and add the ginger and garlic. Cook for 30 seconds.
Step 3Add the mushrooms with the heat on high and stir until they start to soften and colour.
Step 4Add the curry powder and mix well. Then add the noodles to the wok, toss them through the mushrooms and add the soy sauce and half the sesame oil.
Step 5Sprinkle in the chilli powder and add the spring onions and sesame seeds (if using).
Step 6Drizzle with the remaining sesame oil and chilli flakes and serve immediately.