120g medium rice noodles (or vegan alternative)
For the sauce:
2 tbsp light soy sauce
2 tbsp vegetarian oyster sauce
2 tsp cornflour
4 tbsp cold water
Pinch of white pepper
1 tbsp vegetable oil
200g mushrooms (I used a mix of shiitake and chestnut), cut into thick slices
2 cloves of garlic, crushed
4 spring onions, chopped
Bring a large saucepan of water to the boil and cook the noodles according to packet instructions.
In the meantime, combine the soy sauce, oyster sauce, cornflour, cold water and white pepper, mixing well
Heat the oil in a wok over high heat and stir fry the mushrooms until they’re turning golden and starting to soften. Add the spring onion and garlic and cook for another minute, stirring often.
Turn down the heat and tip the cooked noodles into the wok. Quickly mix the sauce again to ensure they’re combined, then pour it into the wok. Stir gently until heated through and the noodles are fully coated with sauce. Serve hot.