Black sesame seeds and chopped pickled ginger, to garnish (optional)
Directions
Step 1
Bring a large pan of water to the boil. Add the noodles and cook according to pack instructions. Drain and rinse under cold water to cool. Set aside.
Step 2
Heat oil in a wok or large frying pan over a high heat. Cook the mushrooms and peppers for 3min, stirring
a few times, until softened. Meanwhile, stir the soy, mirin, sugar, sesame oil and 2tbsp water together in a small bowl to dissolve the sugar.
Step 3
Add the spring onions and garlic to the wok/pan, cook for a further 30sec, then fold in the cooked noodles to reheat. Pour in the sauce and toss to coat the noodles.
Step 4
Serve immediately, sprinkled with sesame seeds and pickled ginger, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
