Step 1

Heat wok, add a little peanut oil, then mushrooms, season with garlic, salt and pepper, then cook until mushrooms are a nice grey colour. Turn off heat and leave whilst preparing the rest of the dish.

Step 2

Add rice noodles to heat proof bowl, pour over bowling water, leave for 15 minutes, then drain and rinse under cold water.

Step 3

In a measuring jug add oyster sauce, soy sauce and Chinese cooking wine, stir to combine. Continue to add garlic, ginger and chilli. Add the cornflour and stir till all ingredients are thoroughly mixed in and there are no white globs from the cornflour.

Step 4

Turn the heat back on the wok and add 3 of the shallots, spinach and sesame seeds, stir and leave lid on for approximately 2 minutes to ensure vegetables are cooked all the way through.

Step 5

Remove lid and add the sauce to the wok, stir to combine, then add the noodles in batches and stir to combine each time you add more noodles.

Step 6

Once all noodles are well mixed in, turn wok off transfer stir fry to serving plate and garnish with remaining shallots .