Step 1

To a medium sized saucepan, add the rapeseed oil, mushrooms, shallot and carrot. Fry on a high heat for around 3 minutes, stirring occasionally. Add chilli flakes, if you want a little kick.

Step 2

Next, add all of the remaining ingredients, including the minced garlic, rice noodles, sweet soy sauce, soy sauce, vegetable stock and pak choi.

Step 3

Stir to submerge the rice noodles and pop on a lid. Reduce the heat to low/medium and simmer for 5 minutes, or until the noodles have cooked.

Step 4

Season with salt if necessary and top with thinly sliced spring onion. Enjoy!