* 225 g (8 oz) Egg Noodles
* 1 tablespoon Sesame oil
* 4 tablespoons groundnut oil
* 1 Garlic clove, peeled and crushed
* 2 slices Root ginger, peeled and Julienned
* 5 shiitake mushrooms, thinly sliced
* 55 g (2 oz) Peas / Beans / Vegetables of your choice, defrosted if Frozen
* 4 teaspoons Light soy sauce
* 2 teaspoons Shaoxing rice wine or Dry sherry
* Pinch of Sugar
* Bunch of spring Onions, Sliced on the diagonal
* 85 g (3 oz) Pak choy
* 85 g (3 oz) Beansprouts
* Salt and Freshly ground black pepper
* Sesame oil for garnish

===Method===
* If using Dried mushrooms, soak in Boiled water for 30 minutes first.
* Cook the Noodles as directed on the packet (normally Boil for 2 to 3 minutes, drain and toss in a little Sesame oil)
* Heat the Groundnut oil in a Wok over a high heat
* Add the Garlic and Ginger and Stir-fry until they take a little colour
* Tip in the Mushroom slices and Peas or Vegetables of your choice and Stir-fry for 3 minutes
* Add the Sherry, Noodles, Soy sauce, Sugar and season with Salt and Pepper - Stir-fry for another minute
* Add the Pak choy and Beansprouts and Stir-fry for a minutes or so or until they are done to your liking
* Arrange on a serving dish and drizzle with Sesame oil

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