To make the noodles, in a large bowl combine all the ingredients and mix well for 30 seconds, or until well combined. Cover and allow to cool for 5 minutes.

While the dough is cooling, bring a large saucepan of salted water to the boil and prepare an ice bath for the noodles. Once cooled, knead the dough for 5 minutes, or until it reaches a smooth dough that is neither dry or sticky. Add water, oil or starch as required to reach the ideal texture. Roll the dough out to a 2 mm thick, large rectangle on a clean work surface.

Use a pizza cutter to slice the dough into ½ cm thick noodles, then place into the boiling water. They should rise after around 1 minute. Cook for a further 4 minutes, they will swell in shape.

Using a slotted spoon, transfer the cooked noodles to the ice bath. They will become translucent, don’t worry, this is normal!

For the stir-fry sauce, combine the ingredients in a small bowl. Heat a generous drizzle of oil in a large frying pan or wok over high heat. Add the broccoli and sprinkle with a generous pinch of salt and pepper. Cook, tossing, for 2 minutes or until bright green and slightly charred. Remove to a bowl.

Return the pan to a medium heat with an extra drizzle of oil. Add the sliced mushrooms and garlic and cook, stirring, until the mushrooms are tender. Drain the noodles from the ice bath, then add to the mushrooms with the stir-fry sauce and toss well to combine. Season to taste with salt and pepper. Return the broccoli to the pan and toss through.

Divide noodles between bowls, then garnish with spring onion, sesame seeds, peanuts and chilli crisp oil.