- Place the Merchant Gourmet Dried Mixed Mushrooms into a heatproof bowl and cover with 200ml boiling water. Leave to soak.
- Heat a little sesame oil in a wok or large frying pan.
- Add the aubergine and cook until softened and golden.
- Drain the mushrooms, reserving the soaking liquid and leaving behind any sediment.
- Add the mushrooms to the pan and cook for a few minutes.
- Meanwhile, peel the carrots and cucumbers into ribbons and place into a large serving bowl.
- Finely slice the spring onions and radishes and add to the bowl.
- Prepare the rice noodles according to the packet instructions. Rinse under cold water, toss with a little sesame oil and a squeeze of lime juice, then add to the vegetables.
- In a small bowl, whisk together the agave syrup, rice vinegar, lime juice, chilli, garlic, ginger, soy sauce and a splash of the mushroom soaking liquid.
- Pour the dressing into the pan with the mushrooms and aubergine and cook until reduced slightly and glossy.
- Spoon the mushroom mixture over the noodles and vegetables.
- Finish with coriander, peanuts, sesame seeds, extra lime and chilli, if using.
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