Miso ramen stir fry

Bring a pot of water to the boil for the noodles.

Finely chop the garlic, ginger and green onion; chop the broccolini into bite-sized pieces.

Remove the seeds from the dried chili peppers.

Cook the noodles for half the package time, here two minutes, stirring; reserve a quarter cup of the cooking water and strain.

Toss the noodles with a splash of toasted sesame oil.

Dissolve the miso paste in the reserved cooking water, add the soy sauce and dark soy sauce, mix.

Non-stick pan on medium heat with the avocado oil; add green onion, garlic, ginger and the dried chilies and saute about 30 seconds.

Add the broccolini and the seafood mushrooms, saute two to three minutes.

Add the chickpeas, the noodles, the sauce and the bean sprouts; saute one to two minutes, plate and sprinkle with white sesame seeds.