Fill and boil your kettle. Pour the tamari, honey, brown rice vinegar and 1/2-1 tbsp red hot pepper oil into a small bowl (this oil is hot, so use as much as little as your prefer). Stir together to combine, then set to one side.

Peel and crush or finely chop the garlic clove and set aside. Trim and peel the carrot, then finely slice the carrot into batons around the size of your little finger. Trim the roots and any ragged greens off the spring onions, then slice the white parts into chunks around 2cm long. Finely slice the greens, but keep them separate.

Separate the pak choi leaves. Finely slice the stems. Shred the larger leaves in half and set the aside, separate to the stems. Tear any larger shiitake mushrooms in half.

Fill a large pan with hot water from the kettle, topping it up if necessary. Bring back to the boil, then add 2 nests of the Asian noodles to the pan. Simmer for 5-6 mins till the noodles are tender but still with a bit of bite. Drain and set aside.

While the noodles simmer, put a deep frying pan or wok on a high heat for 2 mins. Add 1/2 tbsp oil to the wok and add the garlic. Stir and sizzle for 20 secs, then add the carrot batons, pak choi stems (keep the leaves for later), spring onion whites and shiitake mushrooms. Stir fry for 4 mins till the veg are just starting to soften, but still have plenty of bite.

Add the pak choi greens to the wok and stir fry for 2 mins. The noodles should be cooked by now, so make sure they are drained.

Add the drained noodles and the sauce to the wok. Gently toss everything together and bubble for 2 mins to warm through.

Divide the noodles and veg between 2 warm bowls or plates and serve. Top with the spring onion greens to serve.