Use whichever noodles you like but I love organic soybean noodles, which are high in protein, gluten-free and high in fibre too. They have a slight beany flavour too.

Method:

• Combine all the ingredients for the sauce, mix well and place in a jug. Cook the organic soybean noodles in boiling water for 3 minutes. Drain and refresh them in cold water. Dress with 1 tsp toasted sesame oil, mix well and set aside.

• Prepare all the rest of the ingredients.

• Heat a wok over high heat and add the rapeseed oil. Add the garlic, ginger, chilli and stir-fry for a few seconds, add the carrot and stir-fry for 1 minute, add the shiitake, mangetout, baby corn and pak choi leaves and toss, cooking for a few seconds. Add in the rice wine. Stir gently for 1 minute. Add the smoked tofu slices.

• Pour in the sauce and bring to the bubble, cooking for less than a minute until the sauce is shiny. Toss the noodles and gently fold them in, mixing the noodles with the ingredients and sauce together in the wok, but being careful not to “stab” at the noodles or ingredients. Season with 1 tbsp tamari.

• Finally sprinkle in the beansprouts and give it one last stir together. Spoon out and sprinkle over spring onion curls, toasted cashew nuts and black sesame seeds. Place on the table and serve with other dishes or spoon into individual serving plates. Serve with Chiu Chow chilli oil on the side.
  
  Recipe adapted from The Kew Gardens Cookbook edited by Jenny Linford (Kew Publishing, £20)