a) Halve, peel and thinly slice the onion.

b) Peel and grate the garlic (or use a garlic press).

c) Halve the lime.

a) Bring a large saucepan of water to the boil with 1/4 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the onion and mushrooms to the pan. Stir-fry until softened, 5-6 mins.

c) Add the garlic, ginger puree and coleslaw mix, then stir-fry for 30 secs.

a) Stir the veg stock paste, ketjap manis and water for the sauce (see pantry for amount) into the veg.

b) Bring to the boil, then simmer until reduced by half and thickened, 3-4 mins.

c) Meanwhile, roughly chop the coriander (stalks and all).

a) Add the cooked noodles and half the coriander to the veg pan. Mix together, then remove from the heat.

b) Squeeze in the lime juice (see ingredients for amount).

c) Taste and season with salt and pepper if needed.

a) Share the veggie pancit inspired noodles between your bowls.

b) Finish with a sprinkling of coriander and a drizzle of sriracha (use less if you'd prefer things milder) over the top.

c) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!