Ingredient:
5 dried shiitake mushrooms
250 ml (8 fl oz) hot vegetable stock
375 g (12 oz) Chinese egg noodles
Salt
About 2 tsp soy sauce
1 tbsp sunflower oil
250 g (8 oz) mangetout
3 garlic cloves, crushed
5 mm (1/4 in) piece of fresh root ginger, peeled and grated
¼ tsp sugar (optional)
125 g (4 oz) bean sprouts
About ½ tsp crushed dried red chillies

To serve:
3 spring onions, sliced
2 tsp sesame oil
1 tbsp chopped fresh coriander

Method:
Put the mushrooms into a bowl, pour over the hot vegetable stock, and leave to soak for about 30 minutes.

Drain the mushrooms, reserving the liquid. Squeeze the mushrooms dry, then cut into thin strips.

Cook the noodles in a large saucepan of boiling salted water for 3 minutes or according to packet instructions. Drain the noodles, toss with soy sauce to taste, and set aside.

Heat the sunflower oil in a wok or large frying pan, add the mushrooms, mangetout, garlic, and ginger, and stir-fry for 2 minutes. Add the sugar, if using, bean sprouts, crushed chillies to taste, and 3 tbsp of the reserved mushroom soaking liquid. Stir-fry for 2 minutes.

Add the egg noodles and stir-fry for 2 minutes or until heated through. Serve at once, sprinkled with the spring onions, sesame oil, and coriander.