In a non stick wok, heat the oil until smoking and fry the garlic, ginger, mushrooms, spring onions and carrot until softened slightly. Add the stock and bring to the boil. Then add the ramen noodles and one tea-spoon of hodgepodge. When the noodles have softened, serve the liquid and noodles in a bowl. Garnish with chopped coriander, bean sprouts and sesame oil. If you are feeling extra brave, add in an extra teaspoon of hodgepodge.
