A quick and easy mid-week meal that’s full of umami flavours.

Yield: Serves: 4


  • 1 tablespoon sunflower
  • 2 teaspoons sesame oil
  • 2 garlic cloves, sliced
  • 1 red chilli, sliced
  • 1 thumb-size piece ginger, peeled and grated
  • 400g/14oz mixed mushrooms, such as shiitake, enoki or oyster
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 50ml/2oz vegetable stock
  • 2 tablespoons Shaoxing rice wine
  • 3 tablespoons dark soy sauce
  • 1 teaspoon caster sugar
  • 400g/14oz soba noodles
  • 1 bunch spring onions, sliced
  • 2 tablespoons toasted sesame seeds


  1. In a large wok, add the oils. Once hot, fry off the garlic, chilli and ginger for 30 seconds. Make sure it doesn’t burn.
  2. Add the mushrooms and peppers and fry off for several minutes, until the peppers and mushrooms start to colour.
  3. Meanwhile, mix the veg stock with the rice wine, soya sauce and sugar. Stir. Add to the stir fry.
  4. Cook the noodles as per the packet instructions. Drain and add to the wok and toss through. Sprinkle over the sliced spring onion and toasted sesame seeds to serve.

TIP: Add pork to make it carnivorous.