Sweet chili noodles

Bring a pot of water to the boil for the noodles; slice the garlic, cut the ginger into matchsticks and thinly slice the chili.

Slice the red onion, chop the Chinese chives into bite-size sticks, cut the carrot into thin matchsticks and the trimmed long green beans into bite-size sticks.

Boil the noodles to package instructions but check them for doneness, stirring occasionally; these took considerably longer than the stated five minutes.

Mix the soy sauce, dark soy sauce, oyster sauce and maple syrup.

When the noodles are done, strain and rinse them in cold water.

Saute pan over medium heat with two tablespoons of chili oil; saute the red onion, chili pepper, garlic and ginger 2 to 3 minutes.

Add the carrots and long green beans and saute another 3 to 4 minutes.

Add the shimeji mushrooms and saute about a minute, then the Chinese chives for another minute.

Add the noodles and sauce and saute a couple of minutes so the noodles absorb it.

Turn off the heat, add a handful of Thai basil and fold it in.

Plate and sprinkle with white sesame seeds.