Egg noodles with shiitake, Chinese chives and ginger

Serves 4

Serve as a starter, vegetarian main or even as a lunchtime snack in a tiffin box (Jason Lowe)

This is great to serve as a starter, vegetarian main or even as a lunchtime snack in a tiffin box. You can add other variations to this, such as bean sprouts, prawns, shredded chicken, etc. I've used the fresh egg noodles here which are available in good Chinese supermarkets.

300-400g fresh egg noodles or other Asian noodles
120-150g fresh shiitake mushrooms, thinly sliced
1 large red chilli, thinly sliced
1tbsp sesame oil
80-100g Chinese garlic chives, shredded on the angle
A 30-40g piece of fresh ginger, scraped and finely shredded
A handful of coriander

For the dressing

1tbsp soy sauce
1tbsp rice vinegar
1tbsp sweet chilli sauce
2tbsp sesame oil
2tbsp vegetable or corn oil

Heat the tablespoon of sesame oil in a frying pan and gently cook the shiitake and chilli on a low heat for a couple of minutes, stirring regularly, then add the Chinese chives and ginger and cook for another 30 seconds and remove from the heat.

Meanwhile, cook the fresh egg noodles in boiling salted water for 2-3 minutes until tender, then drain in a colander and refresh under the cold tap and leave to drain. Whisk all of the ingredients together for the dressing and toss into the noodles with the shiitake and chives, ginger and chilli. Chop half of the coriander, stalks and all, and stir into the noodles and season to taste; then arrange on a serving dish and scatter with the rest of the coriander.