Tonight's dinner: Sticky mushroom noodles with quick pickled shallot recipe

These noodles provide a hearty, warming bowlful. It's worth making extra pickled shallots, as they'll keep happily in the fridge for a week.

Prep time: 5 minutes | Cooking time: 15 minutes

SERVES

Two

INGREDIENTS

• 2 shallots, finely sliced (use a mandolin if you have one)

• 100ml red wine vinegar

• 2 tsp caster sugar

• 1 tbsp sesame oil

• 2 tbsp olive oil

• 250g flat mushrooms, roughly chopped

• 200g noodles (any kind you fancy, I used whole wheat soba noodles)

• 2 garlic cloves, finely chopped

• 1 tbsp sriracha (or another chilli sauce)

• 2 tbsp dark soy sauce

• 1 tbsp rice wine

• 2 tsp honey

• 6 spring onions, finely sliced

• 2 eggs

• A small bunch of coriander

• 1 tbsp black sesame seeds

METHOD

1. Put the shallots, the red wine vinegar and caster sugar in a small Tupperware, pop the lid on and give it a good shake. Set aside.

2. Heat the sesame oil and olive oil in a large frying pan on high. Add the mushrooms and fry until soft and properly caramelised.

3. Put a pan of water on for the noodles and cook according to the packaging instructions.

4. Add the garlic to the mushroom pan with a good pinch of salt and stir well. Turn down the heat to medium and fry for two minutes.

Meanwhile, mix the sriracha, soy, rice wine and honey.

Add the spring onions to the pan and fry for a minute before adding the soy mixture. Stir well and leave to bubble for a couple of minutes.

When the noodles are cooked, strain and add to the mushroom pan. Stir well to coat the noodles evenly in the glazed mushrooms.

Remove from the pan to warm bowls. They won’t suffer from being set aside for a couple of minutes while you wipe out your pan and fry your eggs.

When your eggs are fried as you like them, top each bowl with an egg, a few pickled shallots, some coriander leaves and a sprinkling of black sesame seeds.