Tenderstem, pak choi & black garlic dressing with noodles

Heat a large frying pan over a high heat. Add 3 tbsp water and the broccoli and fry, stirring regularly, for 2 minutes. Set aside the leaves of the pak choi and shred the stems (discard any thick root pieces). Add the stems and sesame oil to the pan and fry for another 2 minutes, then stir in the leaves frying for a final minute. Remove from the heat and set aside.

Bring a large saucepan of water to the boil. Simmer the noodles for 5 minutes, then drain and rinse well under cold water. Tip onto kitchen towel to soak up any excess water.

For the dressing, whizz the soy, vinegar and black garlic cloves with 1 tbsp water in a small blender or food processor. Divide the noodles between bowls, top with the vegetables, salad onions and sesame seeds and spoon over the dressing.