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 and remove the seeds from the dried chili peppers.

Cook the noodles for half the package time, here two minutes, stirring occasionally so they do not stick.

Reserve a quarter cup of the cooking water, strain the noodles and toss them with a splash of toasted sesame oil.

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

Heat the avocado oil in a non-stick pan over medium heat and add the green onion, garlic and ginger.

Add the dried chili peppers and saute about 30 seconds.

Add the broccolini and mushrooms and saute 2 to 3 minutes.

Add the chickpeas, the noodles and the sauce.

Add the bean sprouts and saute another 1 to 2 minutes.

Plate and sprinkle with white sesame seeds.