Remove the black pudding from its casing and crumble into a hot frying pan. Gently cook until crisp in parts, then put it into a bowl. Using the same pan, heat the olive oil and sesame oil and sweat the onion for a few minutes along with the ginger, garlic and chilli. Add the crumbled cooked black pudding and the mushrooms.

Turn up the heat and get some colour going. Just when you think it all needs to cool off, add the soy sauce and mirin. Let it sizzle and reduce for a minute and then add the bok choi and let the heat wilt this slightly. Leave off the heat while you cook the noodles in boiling water as instructed on the packet, then drain and toss with a little extra olive oil to stop them sticking.

Give the pudding mixture a final sizzle and spoon some on top of the noodles. Feel free to up the green quotient by adding a handful of frozen peas or baby spinach.

Food cooked and styled by Domini Kemp and Gillian Fallon