If you are using dried noodles, soak them first in lukewarm water for 30 minutes.

Combine 1 tablespoon of the soy sauce, 1 tablespoon of the vegan oyster sauce and the salt in a bowl and add the mushrooms. Leave to marinate for 15 minutes.

In another bowl, mix together the remaining soy sauce and vegan oyster sauce, the dark soy sauce and the sugar.

Heat a wok over a medium–high heat and, once hot, add half of the oil. Drain any marinade that the mushrooms have not absorbed and add the mushroom to the wok. Pan-fry until a bit brown and cooked on both sides, then remove.

Switch to the highest heat and add the rest of the oil, the shallot and garlic and stir-fry for 15 seconds. Add the mushroom slices and stir for 15 seconds, then add the drained noodles and stir for 30 seconds to 1 minute until the noodles are a bit softer. Then add the sauce, using chopsticks to quickly mix everything together. Toss the wok and stir constantly, being careful not to break the noodles.

When the noodles are almost cooked, add the bean sprouts and stir-fry for 15–30 seconds then add the garlic chives and stir-fry for another 15–30 seconds. Finish with the spring onion and serve.