Spicy saucy mushroom chow mein

A quick, simple midweek supper that’s delicious and packs a punch. I love using oyster mushrooms, but you can use your favourite variety or a mixture. SERVES 2 404 CALS PER SERVING 1 tbsp rapeseed oil 2 small garlic cloves, crushed and roughly chopped 2.5cm piece of fresh root ginger, peeled and finely grated 1 large red cayenne chilli, deseeded and sliced 200g oyster mushrooms 120g baby pak choy, leaves separated 1 tbsp Shaohsing rice wine or dry sherry 300g cooked egg noodles (150g uncooked) FOR THE SPICY SAUCE 100ml cold water 1 tbsp chilli bean paste or chilli bean sauce 2 tbsp Chinkiang black rice vinegar or balsamic vinegar 1 tbsp low-sodium light soy sauce 1 tsp soft brown sugar 1 tbsp cornflour 1 tsp toasted sesame oil

Whisk together all the ingredients for the Sichuan spicy sauce in a small jug or bowl, then set aside.

Heat a wok over a high heat until smoking, then add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the mushrooms and cook for 1 minute, then add the pak choy leaves and Shaohsing rice wine or dry sherry and toss for 1 minute.

Add the spicy sauce and bring to the boil. Add the cooked egg noodles and toss together until the sauce coats all the noodles and the noodles are warmed through. Serve immediately.