Tip the rice noodles into a large bowl and cover with boiling water.

Make the dressing by whisking the miso with 3 tbsp olive oil and the juice of 1 ½ lemons. Season with salt and pepper.

Roughly chop the mushrooms. Add a tbsp of olive oil to a pan and add the mushrooms along with a pinch of salt. Fry for 5-7 mins, until golden. Meanwhile finely chop (or grate) the garlic. Once the mushrooms are golden, add the garlic to the pan and cook for 2 mins further and then remove from the heat.

Drain the noodles and rinse with cold water to remove any starch. Then add to a large bowl, add the edamame, beansprouts, and most of the mint leaves. Add the dressing and toss well.

Swirl the noodles into bowls and top with garlic-y mushrooms, toasted sesame seeds and fresh mint. Serve with the remaining lemon half, cut into wedges.