Blitz the green aromatics

• Peel the garlic and ginger and add to a food processor with the mint, coriander and spinach.
• Loosen with a splash of water if needed, then blitz to a paste.

Build the creamy base

• Add the peanut butter, soy sauce, mushroom stir fry sauce and miso paste if using, the lime juice, agave syrup and coconut milk.
• Blend again until smooth, then season to taste with salt and more agave if needed.

Add the stock and simmer

• Pour the green mixture into a pot and dissolve the vegetable stock cube in boiling water.
• Add the stock to the pot, bring to a boil, then simmer on a low heat.
• Add more boiling water for a thinner broth and adjust the seasoning.

Prepare the toppings

• Spiralize the carrot.
• Blanch the asparagus and purple sprouting broccoli, then slice into spears.
• Fry the oyster mushrooms until crisp and slice the red chilli.

Cook the noodles

• Cook the noodles of your choice according to the packet instructions, then drain.

Assemble and serve

• Place the noodles in bowls and top with ladles of the green broth.
• Add the carrot, asparagus, broccoli, oyster mushrooms and chilli.
• Finish with the spring onion greens, crispy chilli oil and toasted sesame seeds.