This dish is absolutely lovely with flat, knife-cut noodles, which you can buy from my favourite website, Sous Chef. However, for a 10-minute weeknight meal, where the sauce cooks in the time it takes to cook your carb, I suggest that you use tagliatelle instead. When cooked al dente, it has that chewy texture that works beautifully with the garlic, ginger and chilli-spiked miso sauce, and with the slight crunch of the pak choi. It’s a lovely spin on a quick stir-fry.
