2 spring onions
2 king oyster mushrooms
1 t Szechuan crispy chili oil
1.5 t Chinese black vinegar
3 t dark soy sauce
1 T peanut butter
100g rice stick noodles (the flat kind)
2 T vegetable oil
2 cloves garlic, crushed
1 T finely chopped fresh coriander
½ t white sesame seeds
1 t sesame oil

2 spring onions 2 king oyster mushrooms 1 t Szechuan crispy chili oil 1 5 t Chinese black vinegar 3 t dark soy sauce 1 T peanut butter 100 g rice stick noodles (the flat kind) 2 T vegetable oil 2 cloves garlic, crushed 1 T finely chopped fresh coriander 1 t sesame oil

Finely chop the spring onions, keeping the white and green parts separate. Set aside. Using a fork, shred the king oyster mushrooms into strips until only the cap remains. Finely chop the cap. Set aside.
In a small bowl, mix together the chili oil, the vinegar, soy sauce, and peanut butter with 4 tablespoons of water. Set aside.
Boil a kettle-full of water and fill a medium saucepan. Place the noodles in the water, cover, and leave to cook for 8-10 minutes. While the noodles are cooking, make the sauce.
Place a frying pan over medium heat and add the oil. When the oil is hot, add the white parts of the spring onion along with the garlic and fry for a few minutes. Add the shredded mushrooms and fry for a further 3 – 5 minutes or until they look reduced and juicy.
Reduce the heat to low and add the mixture of sauce ingredients from the small bowl. Stir well and allow for simmer for a minute or two but don’t let it reduce too much. If the sauce becomes too thick, add a little more water to thin it out.
Drain the noodles and add them to the pan with the sauce. Remove from the heat and toss or stir to combine. Add the fresh coriander and stir through.
Serve in a deep bowl. Sprinkle with sesame seeds and a drizzle of sesame oil.