INGREDIENTS
200g dry fine Shanghai wheat noodles

DRESSING
2 tbsp good quality light soy sauce
1 tbsp light oil (sunflower or canola)
1 tsp sesame oil
1 tsp sugar
1 pinch ground white pepper

MUSHROOM TOPPING
1 tbsp oil
2 cloves garlic, finely chopped
100g fresh shiitake mushrooms, sliced thick
1 punnet small Japanese mushrooms (trim base)
2 tsp light soy sauce
Salt and pepper to taste

GARNISH
1 stalk spring onion, finely sliced

METHOD
1. Bring a large pan of water to the boil and cook noodles for 5–6 minutes or until just tender. Do not overcook..

2. Combine noodle dressing: Mix soy sauce, oils, sugar and pepper in a large mixing bowl.

3. While noodles are cooking, heat oil in a wok and fry garlic till golden brown. Add mushrooms and stir-fry on high heat, adding a tablespoon of water. When mushrooms wilt, season to taste with soy sauce, a pinch of salt and pepper. Take pan off the heat.

4. Drain noodles and toss in dressing until well coated. Place in a serving platter or individual bowls. Spoon mushrooms over noodles and sprinkle with spring onions. Serve immediately.