Step 1

Heat a large non-stick frying pan over medium-high heat. Add the mushroom mince and cook, stirring, for 5-6 mins or until pan juices have evaporated. Add the oil, garlic, half the lemongrass paste and half the ginger. Cook, stirring, for 2 mins or until aromatic. Season. Stir in the chopped mint and chopped coriander. Remove from heat and cover to keep warm.

Step 2

Meanwhile, cook the noodles following packet directions. Drain well. Cut noodles into shorter, bite-sized lengths.

Step 3

Combine the sweet chilli sauce, lime juice and fish sauce with the remaining lemongrass paste and ginger in a screw-top jar. Seal and shake well to combine.

Step 4

Divide noodles among serving bowls. Top with the mushroom mince, cucumber, carrot, cabbage, edamame and spring onion. Sprinkle with chilli, peanut, mint and coriander leaves. Drizzle salad with the dressing to serve.