Sweet chili noodles

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

Thinly slice the garlic; cut the ginger into thin matchsticks.

Thinly slice the red Thai chili, deseeding it for less heat if wanted.

Slice the red onion; cut the Chinese chives into bite-size sticks.

Cut the carrot into thin matchsticks; trim the long green beans and cut into bite-size sticks.

Boil the noodles to the package instructions (five minutes stated) but check for doneness, as they often need much longer; stir occasionally so they do not stick.

Stir together the soy sauce, dark soy sauce, plant-based oyster sauce and maple syrup.

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

Heat a saute pan over medium heat.

Add the chili oil, red onion, chili, garlic and ginger; saute 2 to 3 minutes.

Add the carrot and long green beans; saute 3 to 4 minutes more.

Add the shimeji mushrooms; saute about a minute.

Add the Chinese chives; saute another minute.

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

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

Plate and sprinkle with white sesame seeds.