Ramen noodles with sticky soy mushrooms recipe
 Transform a packet of humble instant ramen noodles by topping with sticky stir-fried mushrooms and quick-pickled cucumber. 1 tsp caster sugar 1 tbsp rice wine vinegar 1 tsp dried red chilli flakes (optional)50g/1¾oz cucumber, peeled into ribbons 1 tsp caster sugar 1 tbsp rice wine vinegar 1 tsp dried red chilli flakes (optional) 50g/1¾oz cucumber, peeled into ribbons 100g/3½oz mushrooms of your choice, we used chestnut, thickly sliced1 tsp cornflour 1 tbsp sesame oil2 tsp brown sugar 1 tsp sriracha 2 tbsp light soy sauce2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 pack instant ramen noodles1 tsp sesame seeds 100g/3½oz mushrooms of your choice, we used chestnut, thickly sliced 1 tsp cornflour 1 tbsp sesame oil 2 tsp brown sugar 1 tsp sriracha 2 tbsp light soy sauce 2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 pack instant ramen noodles 1 tsp sesame seeds Method First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish.