Step 1

Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. When cooked, rinse under cold water and set aside until needed.

Step 2

Meanwhile, heat the oil in a large frying pan or wok. Peel and finely slice the shallots and fry until crispy and golden. Tip onto a small plate and return the pan to the heat.

Step 3

Clean and slice the mushrooms and fry for 4-5 minutes until golden.

Step 4

Trim and slice the peppers and add to the pan. Trim the spring onions, cut them into 4 or 5 long pieces, and add to the pan. Cook for 2-3 minutes.

Step 5

Add the beansprouts and cook for another 2-3 minutes.

Step 6

To make the amai sauce, put the soy sauce, sugar and rice vinegar in a small saucepan. Bring to a simmer and cook for 2-3 minutes until the sugar has dissolved.

Step 7

Add the tamarind and ketchup. Stir and remove from the heat.

Step 8

Tip the noodles into the frying pan with the vegetables, then pour over the amai sauce. Stir everything together, and ensure the noodles are piping hot.

Step 9

Divide between two plates, top with crispy shallots and pickled ginger and scatter with sesame seeds. Serve immediately.