Step 1

Cook the noodles according to the package instructions. Rinse and drain.

Step 2

Add soy sauce, rice vinegar, hoisin sauce, coconut sugar, toasted sesame oil and chili flakes (red pepper flakes) to a measuring jug and whisk them together.

Step 3

Add sesame oil to a wok and heat. When the oil is hot add crushed garlic and finely grated ginger and sauté until fragrant (about 1 minute).

Step 4

Add spring onions (white parts only), sliced mushrooms, red bell pepper, carrot and baby corn and sauté until the veggies are soft but firm (about 5 minutes).

Step 5

Add baby spinach and cooked noodles and pour over the sauce. Toss together well and sauté until the spinach has wilted (about 2 minutes).

Step 6

Now add the rest of the spring onions (green parts only) and toss them up with the noodles and vegetables.

Step 7

Serve topped with sesame seeds.