First make the mushroom marinade. In a blender, add 80ml soy sauce, 30ml maple syrup, 2 garlic cloves, 1 small chilli, 2 tbsp sesame oil and ginger, and blend until smooth. If you’re using wooden skewers, soak them in water to stop them sticking to the mushrooms later on.

Cut the mushrooms into bite-sized chunks. King oyster mushrooms can be sliced into 3mm ribbons and oyster mushrooms can be torn into pieces. Put the mushrooms and the marinade into a shallow bowl and mix well. Set aside.

Next, make the tahini sauce. In a bowl, add 130g tahini, the juice of one lime, 2 tbsp soy sauce, crispy chilli oil and 4 tbsp/60ml of water. Whisk until smooth. Set aside.

Skewer the mushrooms onto the sticks, finishing with a piece of chilli and spring onion if you like. Griddle the skewers over high heat on a griddle pan, turning frequently, until charred and cooked through.

Set a pot of salted water to boil. Cook the noodles according to the packet instructions, stirring a few times to prevent sticking. Drain and put back into the pot.

Add the sauce to the noodles and heat through. If the sauce is very thick, add a little water.

To serve, spoon the noodles into a plate and lay the mushroom skewers on top, with a sprinkle of sesame seeds and extra sliced spring onion. Serve with the extra lime on the side to squeeze over the dish.