Fill and boil your kettle. Place 2 bundles of Thai rice noodles in a large heatproof bowl or dish and pour over enough hot water from the kettle to completely cover. Set the noodles aside to soak for 6-8 mins. After 6 mins, check to see if they're ready by biting into a noodle – it should be soft, with no chalkiness. If it's still a bit chalky, soak for another 2 mins, then check again and drain.

While the noodles soak, trim the roots and to 3cm off the leek. Halve it, rinse out any grit and finely slice it. Trim and peel the carrot, then slice it into finger-length batons. Trim the dry ends off the Tenderstem® broccoli, then chop the spears into small chunks. Tear the white and portobello mushrooms into small, bite-sized pieces.

Add 1 tbsp each tamari and tamarind paste to a small bowl. Pour in ½-1 tbsp hot red pepper oil (it's spicy, so if you prefer less heat, use less oil). Stir to make a smooth sauce. If you haven't drained the noodles yet, they should be ready by now. Set them aside, ready to add to the wok.

Warm a wok or deep frying pan on a high heat for 1 min, then add 1 tbsp oil and the leek, carrot and broccoli. Stir fry for 5 mins till the veg are glossy and starting to brown.

Add the mushrooms to the wok. Stir fry for 5 mins till the mushrooms are glossy and juicy and the veg are tender but still have plenty of bite.

Pour in the tamari and tamarind sauce and stir fry for 1 min to make sure all the veg are coated in the sauce. Add the noodles to the wok. Toss with the veg to mix everything together, and warm through for 1 min, stirring often.

Taste the noodles and add a pinch of salt if you think they need it. Heap the noodles and veg up in 2 warm bowls and serve.