Prepare the veggies. Remove the dirt from the shiitake with a slightly damp cloth, then slice them. Cut off 1 inch of the spring onions (the white part) and use for other recipes, or place in water for re-growth. Cut the remaining spring onions in half, then divide the bottom and the top (greener) part. Slice each piece in half, then in quarters lengthwise and set aside.

Heat up the wok, pour the vegetable oil so it coats the sides before reaching the bottom of the pan. Add sliced shiitake mushrooms and the bottom (whiter) part of the spring onions. Stir fry for 1 minute or until slightly brown. Note: if you don’t have a Chinese wok it will take more time on max heat.

Boil the noodles “al dente”, roughly 2-3 minutes before the cooking time on the packaging. Drain and rinse with cold water.

Add well drained noodles to the wok, stir fry for another 30 seconds then pour the sauce.

Stir fry for around 2-3 minutes, stirring constantly.

Add the green part of the spring onions, sesame oil and white pepper. Give the noodles a thorough stir, and stir fry for another 20-30 seconds.

Enjoy the noodles straight away.