Tallarín saltado

Step 1: Cook 10 ½ oz spaghetti in plenty of salted boiling water for 1 minute less than the packet says. Drain, rinse under cold water, shake dry and toss with 1 tsp toasted sesame oil so the strands don't stick.

Step 2: Heat a wok over the highest heat until it smokes. Add half of 1 ½ tbsp vegetable oil and the 9 oz chestnut mushrooms and leave them for 2 minutes until browned, then toss for 1 minute more and tip onto a plate.

Step 3: Add the rest of 1 ½ tbsp vegetable oil, then 1 red onion, 1 red pepper and 2 heads pak choi and toss for 2 minutes, until the onion edges char and the pak choi leaves wilt but the stems stay crisp.

Step 4: Add 3 cloves garlic, ½ oz fresh ginger and 1 tbsp ají amarillo paste and toss for 30 seconds until fragrant.

Step 5: Add the noodles, the mushrooms and 2 tomatoes. Pour 4 tbsp soy sauce and 1 tbsp red wine vinegar around the hot sides of the wok and toss with tongs for 2 minutes, lifting the noodles high so they coat evenly and take on a little smokiness.

Step 6: Toss in 3 spring onions and ¼ tsp black pepper for the last 30 seconds. The noodles should be glossy and evenly brown, with the tomatoes just softening. Serve at once.