Ingredients
· 375 g dried egg noodles
· Dashes of sesame oil
· 2 tablespoons groundnut oil
· 1 piece ginger
· 300 g shiitake mushrooms
· 8 spring onions
· 2 tablespoons oyster sauce
· 2 tablespoons soy sauce

Method
Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking. Heat a wok over a high heat, and then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of seconds, then add the mushrooms with a splash of water to create steam, and cook for a minute. Toss through the cooked noodles for two minutes until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil and serve.