These spicy mushroom & broccoli noodles. The mushrooms give it almost a meaty flavour so I can enjoy that without feeling guilty about eating meat (because I'm not!). You Will Need: 1 low-salt vegetable stock cube 2 nests medium egg noodles 1 small head broccoli, broken into florets 1 tbsp sesame oil, plus extra to serve 250g pack shiitake or chestnut mushrooms, thickly sliced 1 fat garlic clove, finely chopped ½ tsp chilli flakes, or crumble one dried chilli into pieces 4 spring onions, thinly sliced 2 tbsp hoisin sauce handful roasted cashew nuts How to make: Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg. Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste.