Teriyaki Mushroom Noodles

• Place a pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
• Remove from the pan once toasted and set aside.
• Return the (now empty) pan to high heat with a good glug of oil.
• When hot, fry the onion, garlic, ginger, and mushrooms until fragrant, 7-8 mins.

TIP: Watch the seeds like a hawk as they can burn easily.

• Meanwhile, boil a pot of salted water for the noodles.
• When the water is boiling, cook the noodles until softened, 4-6 mins.
• Drain in a sieve and return to the pot with a splash of oil. Toss to prevent sticking.

TIP: To save time, boil the water in your kettle.

• Place a separate pan over medium-high heat with a drizzle of oil.
• Once hot, fry the eggs (1 per person), until the white is cooked and the yolk is your desired firmness, 4-5 mins.
• Meanwhile, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways. 
• Add the pak choi to the veg in the pan.
• Stir-fry until softened, 2-3 mins.

• Stir in the teriyaki sauce, red Thai paste, juice of half the lime and 100ml water (double for 4p) and mix carefully.
• Season with salt, pepper and sugar — all to taste.
• Stir in the cooked egg noodles, cover and cook for 1-2 mins.

TIP: Add a splash of water if the sauce needs loosening.