Step 1

Slice the radishes into thin discs. Put it into a small bowl and scatter over the 1 tsp of salt. Leave for 10 minutes, then rinse and pat dry with kitchen paper. Heat the vinegar, water, salt, sugar in a small pan until it’s boiling. Pour the vinegar mixture over the radish and transfer the bowl to the fridge. Leave until it’s completely cool.

Step 2

Put the noodles into salted boiling water and cook according to the packet instructions (usually around 5 minutes), then drain and cool.

Step 3

Pour the water over the dried porcini mushrooms and leave for 10 minutes. Transfer to a mini food processor or mini blender and blitz to a smooth sauce (don’t worry about a few chunkier bits). Dice the red chilli and add it to a small saucepan with the soy sauce, peanut oil and blitzed mushroom mixture. Simmer for 5 minutes until it reduces to a thick paste.

Step 4

Slice the broccoli stem into 3cm slices up to the tops. Slice the bok choy into rough squares. Add a little peanut oil to a wok over a high heat. Fry the broccoli and the bok choi for 5 minutes, tossing regularly. Let them colour a bit then add the beansprouts, tamarind paste, sugar, spring onions and cook until the sugar starts to caramelise.

Step 5

Add the tofu to the wok and stir well. Move the ingredients around in the wok so that it breaks the tofu up into shreds and then add the noodles to the wok and mix through. Stir through the blitzed peanuts and coriander and put into bowls. Garnish with picked radish, whole peanuts and a wedge of lime. Serves 2