Miso mushroom noodles with pak choi and chilli

Nice but small portion - more pasta Prep 10 min Cook 10 min Serves 2

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the tagliatelle in a pan of boiling water (I wouldn’t salt it, because the dressing is salty enough) for nine minutes, or according to the packet instructions, until al dente.

Step 2

Meanwhile, put two tablespoons of the sesame oil in a large frying pan on a medium heat, then add the garlic, ginger and chopped chilli, and stir-fry for 30 seconds.

Step 3

Add the mushrooms, cook on a high heat for four to five minutes, until just cooked through and starting to brown, then add the wedges of pak choi, lower the heat to medium, cover the pan and leave them to steam on top of the mushrooms for two minutes.

Step 4

Meanwhile, whisk the miso in a bowl with the remaining tablespoon of sesame oil and the rice-wine vinegar. Pour this into the mushroom pan and stir for 30 seconds.

Step 5

By now, the pasta-masquerading-as-noodles should be ready, so drain, then add to the miso mushroom pan with half the white and black sesame seeds, and stir and toss until they are completely coated in the sauce.

Step 6

Serve in bowls topped with the remaining sesame seeds and the sliced red chilli.