1: For the lion’s mane, get a cast iron pan up to a medium-high heat and add a splash of olive oil.
2: Place the mushrooms in the pan and press down carefully with another pan or weight on top to release the moisture.
3: After a couple of minutes, flip the mushroom over and season well with salt and pepper. Weigh down the other side.
4: Continue this process until the mushroom is flattened golden and caramelised.
5: To make the gochujang glaze, whisk together the sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger, and the juice of 1 lime. Season to taste.
6: Coat the mushrooms well in the glaze (leave to marinate if you like) or sear straight away until darkened in colour.
7: Cook the noodles, then drain but reserve some of the starchy water. Mix this through the remainder of the glaze or sauce, then season to taste.
8: To serve, place your noodles in a bowl, ladle over the sauce, place the lion’s mane steak on top, sprinkle with sesame seeds and garnish with fresh coriander, spring onion, and red chilli.
