SERVES 2

250g wheat noodles

3 dried shiitake mushrooms

2 garlic scapes

2 bok choy

2 tsp garlic, peeled and minced

2 tsp ginger, peeled and finally chopped

2 tbsp vegetable oil

2 tbsp light soy sauce

3 tbsp dark soy sauce

60g (½ cup) bean sprouts

Precook the noodles according to the packet instructions, then allow to cool. Rehydrate the shiitake mushrooms, reserving about 50 ml (1¾ fl oz) of the soaking water, then cut the mushrooms into strips. If the garlic scapes are thick, cook them in salted boiling water for 1 to 2 minutes (otherwise, add them directly to the noodles). Cut off the bok choy roots and separate the leaves.

In a hot pan, fry the garlic, ginger and mushrooms in the oil. Stir for 30 seconds, then add the bok choy and garlic scapes. Mix again. Pour in soaking water from the shiitake mushrooms and cook for 30 seconds.

Add the noodles, soy sauces (light and dark) and stir-fry energetically until all the sauce is well distributed and noodles are well heated through. Finally add the bean sprouts, stir-fry one last time and serve immediately.

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