Ramen noodles with sticky soy mushrooms

1. 1

   First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve.

2. 2

   In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3-4 minutes until golden.

3. 3

   Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes.

4. 4

   Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.