Mushroom, pak choy and eggroll stir fry with buckwheat noodles and a sweet ginger and chilli sauce

This dish is about the buckwheat noodles even more than any of the other interesting ingredients. I love buckwheat, especially for winter pilaffs with mushrooms, dill, fennel, yoghurt and the like, but it’s very hard to find an audience for that kind of thing in a restaurant, while everyone loves noodles. Don’t buy the 100 per cent buckwheat variety - they are impossible to cook - Japanese 40 per cent are best. If you can’t read the instructions, cook them like spaghetti in lots of boiling