Step 1

Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the noodles and cook according to the package instructions. You can use hakka noodles or instant noodles for this recipe. Even whole wheat noodles will work.

Step 2

When the noodles are cooking, rinse and chop mushrooms, spring onions and herbs. Or you can chop them before you start cooking the noodles.

Step 3

Once the noodles are cooked then drain the water and rinse the noodles in running water, so that the noodles stop cooking. Drain all the water again.

Step 4

Then add oil and gently mix, so that the oil gets evenly coated on the noodles. Cover and keep the noodles aside.

Step 5

Heat oil in a wok or kadai or a pan. On a low to medium heat, first add chopped garlic, chopped ginger and chopped green chilies. For a spicy hot tasting noodles, you can increase the quantity of green chilies.

Step 6

Saute for a few seconds, then add chopped spring onions. Add both the white and green part. Reserve 2 tablespoon of the greens for garnish.

Step 7

Stir and saute the spring onions till they turn translucent. Then add the sliced mushrooms.

Step 8

Stir the mushrooms very well and saute them on a medium to high heat stirring occasionally. The mushrooms will leave water while cooking.

Step 9

Continue to saute till all the water dries up and the mushrooms become light golden from the edges.

Step 10

Then add ground black pepper. You can also use white pepper instead of black pepper.

Step 11

Add soy sauce and stir very well. Add the noodles. Add salt as required.

Step 12

Stir and toss the noodles very well. Add rice vinegar or regular white vinegar. Stir and mix.

Step 13

Switch off the heat and lastly add the chopped spring onions greens.

Step 14

Give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.