Simon Rimmer served up tasty miso noodles with chestnut mushrooms and chilli on Sunday Brunch.
The ingredients are: 200g of fine egg noodles, cooked, 2 cloves of sliced garlic, 3cm piece of ginger, cut into matchsticks, 2 red chillies, sliced (leave seeds in), 250g of sliced chestnut mushrooms, 30g of butter, 25ml of vegetable oil, 50g of white miso, 1 tablespoon of rice wine vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of sesame seeds and 1 teaspoon of nigella seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes