Speedy Shimeji Mushroom and Prawn Noodle Stir-Fry

a) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the mushrooms. Season with salt and pepper. Fry until browned, 3-5 mins.

c) Add the garlic to the mushrooms. Stir-fry for 30 secs. 

d) Once cooked, transfer the mushrooms to a bowl.

a) Return the (now empty) frying pan on medium-high heat with another drizzle of oil if needed. Drain the prawns.

b) Once hot, add the prawns, carrot, pepper and young pea pods. Season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.

c) Once the veg is soft, add the hoisin sauce, soy sauce, honey and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

d) Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins. 

a) Add the drained noodles to the frying pan with the veg. 

b) Add the black garlic paste. Toss together to evenly combine.