• Boil a full kettle.
• Trim the green beans, then cut into thirds.
• Heat a drizzle of oil in a frying pan on high heat.
• Fry the mushrooms, 5-6 mins. 

• Pour the boiled water into a saucepan with 1/2 tsp salt.
• Boil the noodles and green beans until tender, 4 mins.
• Once cooked, drain and run under cold water.

• Add the coleslaw and pea pods to the mushrooms. Fry, 3-4 mins.
• Stir through the gochujang (add less if you'd prefer things milder), ketjap, soy and water (see pantry). TIP: Pop hardened honey into hot water for 1 min.
• Bring to the boil.
• Add the cooked noodles to the sauce. Toss to combine, 2-3 mins.

• Serve your noodles in bowls.
• Sprinkle over the sesame seeds to finish.

Enjoy!