Quick noodles with mushrooms

Method

1. Combine the vegetable stock, shaoxing rice wine, soy sauce and caster sugar in a small bowl and set aside. Slice the garlic cloves and red chilli and grate the ginger.
2. Heat a wok or large frying pan over a high heat with a splash of vegetable oil, then add the sliced garlic and chilli, and the grated ginger. Stir-fry for 30 seconds, then add the mushrooms. Stir-fry until they start to take on a little colour, then add the vegetable stock mixture and cook for 1 minute.
3. Meanwhile, cook the noodles in boiling water according to the packet instructions. Drain and toss through the mushroom mixture. Serve immediately, sprinkled with spring onions and a drizzle of toasted sesame oil, if using.