Cooking Instructions

1. Trim the portobello mushroom stalks. Thinly slice the spring onions. Trim the end of the pak choi and slice the leaves in half lengthways. Trim the tenderstem and cut any thick stalks in half lengthways. Finely dice the chilli (remove the seeds for less heat).
2. In a bowl, mix the miso paste with the maple syrup, half of the chilli, half of the juice from the lime and half of the garlic and ginger paste. Stir in 1/2 tbsp oil. Place half of this mix into a separate bowl and add the mushrooms. Coat in the sauce and set aside to marinate until needed.
3. Boil a kettle. In the other bowl, make a peanut miso sauce by adding in the peanut butter with the rest of the miso sauce and add 4 tbsp cold water, mix until a smooth sauce has formed.
4. Heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 2 mins, then add the tenderstem for a further 2 mins until cooked, then drain together. Stir through 1/2 tbsp oil and set aside.
5. Heat a large frying pan with 1/2 tbsp oil on a medium heat and cook the portobello mushrooms for 3-4 mins, turning occasionally until golden brown and softened. Remove from the pan, set aside and leave to rest. Heat the same pan with 1/2 tbsp oil on a medium heat and add the pak choi, 3/4 of the spring onion and the remaining garlic and ginger paste and cook for 2 mins. Add the noodles and tenderstem to the pan and stir through 3/4 of the peanut miso sauce, cook for a further minute.
6. Thinly slice the mushrooms. Spoon the veggie noodles into two warm bowls. Top with the mushrooms (and any juices released from the mushrooms) and sprinkle over the remaining chilli and spring onion. Drizzle with the remaining peanut miso sauce and serve with the remaining half lime, sliced into wedges.