Pulled Crispy Mushroom Udon Noodles (VG) from Pull Up a Chair

Serves 2

175g (6oz) king oyster mushrooms (or oyster mushrooms)

½ tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon tamari soy sauce (or regular dark soy sauce)

125g (4½ oz) green beans, trimmed and sliced into batons

300g (10½ oz) quick-cook or fresh thick udon noodles

For the sauce

4 tablespoons tamari soy sauce (or regular dark soy sauce)

1 teaspoon gochujang paste

50g (1¾ oz) smooth peanut butter

2 garlic cloves, finely grated

3cm (1¼ in) piece of fresh root ginger, peeled and finely grated

1 tablespoon soft light brown sugar

Juice of ½ lime

100ml (3½ fl oz) water

To garnish

2 spring onions, finely chopped

2 tablespoons roasted peanuts, roughly chopped

Lime wedges, to serve

Preheat the oven to 220°C (200°C fan/425°F/gas mark 7). Shred the oyster mushrooms using two forks, then place in a small roasting tin. Toss with the sesame oil, vegetable oil and tamari, then roast for 20 minutes or until crispy and caramelized.

Meanwhile, add the sauce ingredients to a deep frying pan over a medium heat and whisk to combine. Bring to a simmer and leave to cook for 3–4 minutes.

At the same time, bring a saucepan of water to the boil. Add the green beans and udon noodles, and boil for 3 minutes until the noodles are cooked through and the beans are al dente. Drain, then add the noodles and green beans to the pan of sauce and toss well to combine, adding a little more water if needed.

Divide between 2 bowls, then top with the crispy mushrooms. Finish with the chopped spring onions, a sprinkle of peanuts and a squeeze of lime just before serving.