a) Boil a full kettle for the noodles.

b) Meanwhile, thinly slice the mushrooms. Trim the green beans, then cut into thirds.

c) Trim and thinly slice the spring onions.

a) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Once boiling, add the noodles and green beans.

b) Cook until the noodles are cooked and the beans are tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the mushrooms to the pan and season with salt and pepper. 

c) Cook until golden, 6-8 mins. 

a) Once the mushrooms are golden, add the ginger puree and the white parts of the spring onions to the mushrooms. 

b) Stir-fry until fragrant, 1 min.

c) Stir the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount) into the pan.

d) Bring to the boil and simmer until the sauce has reduced slightly, 2-3 mins.

a) Add the cooked noodles, sesame oil and beans to the mushroom pan.

b) Toss to coat and simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

a) Share the noodles between your bowls.

b) Drizzle over the sriracha and scatter over the remaining spring onion.

c) Sprinkle over the crispy onions to finish.