Instructions

1. Cook the noodles according to the packet’s instructions. Drain and set aside.
2. Meanwhile, heat the rapeseed oil in a wok or frying pan. Add the shiitake, stir-fry for a couple of minutes, then add the soy sauce, vinegar and mirin. Turn the heat down, put a lid on and sauté for 5 minutes.
3. Spiralise or cut the courgette using a julienne peeler into long thin strips. Add these to the mushroom together with the lime juice. Stir-fry for a couple of minutes until the courgette has wilted.
4. Add the sesame seeds and a few drops of sesame oil. Stir in the noodles. Taste and season with salt & pepper to your liking.
5. Cut the tofu into in 1cm cubes (if used).
6. Serve the noodle & mushrooms with the tofu cubes scattered on the top.