Instructions: First, prepare the noodles. Fill a deep jug or bowl with very warm water and soak the cellophane noodles for about 10 minutes or until they are soft and tender. Drain. Mix together the fish sauce, rice vinegar, mirin and sugar then toss through the cellophane noodles. Add the coriander, mix well and set aside.

Heat the peanut oil in a wok and add the ginger, chilli, garlic and spring onions and toss thoroughly until the spring onions have wilted, about 3 minutes.

Add the broccoli florets and toss well until bright green. Add the mushrooms and corn and continue tossing over a high heat. Add the soy, mirin and rice vinegar and continue cooking for 1 minute.

Add the noodles and mix well then remove the pan from the heat.

Divide the shredded lettuce amongst the plates then top with the broccoli noodle mixture. Garnish with toasted almonds and fresh chopped coriander.

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