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These noodles makes a fantastic vegetarian meal to impress. Pile the noodles and crispy tempura shiitakes high in the middle of the table and let everyone take as much as they like before pouring over the rich mushroomy sauce.
peel then finely chop the onions, ginger and garlic.
deseed and chop the chillies.
take a handful of the mushrooms and roughly chop.
heat a shot of oil in a saucepan and chuck in half of the onions, garlic, ginger and chilli with the chopped mushrooms.
stir in a tablespoon of flour and the tomato purée.
pour in the red wine and let it bubble for a few minutes before adding the stock and 2 tbsp of soy sauce.
simmer the broth for 20 minutes then strain.
prepare the wild mushrooms by cutting into bite-sized chunks.
blanch the broccoli for about 3 minutes in boiling salted water.
heat another glug of oil in a wok and chuck in the remaining wild mushrooms (not the shitakes), the soya beans and the blanched broccoli.
fry over a high heat for a few minutes, then add the other half of the onion, ginger, garlic and chilli.
chuck in the noodles and stir in the peanut butter and remaining soy sauce.
preheat a fryer to 180ºC, or carefully heat some oil in a saucepan (never leave it unattended).
combine the sparkling water with the flour and a good pinch of salt.
dip the shitake mushrooms in the batter then place them in the fryer oil.
fry for 2-3 minutes until crisp and golden.
serve the noodles in a bowl with the crispy mushrooms on the side and a jug of the hot strained broth.
scatter the fresh coriander and sliced spring onions over everything and let people help themselves.