Step 1

Cook the rice noodles as per package instructions and keep aside.

Step 2

Add some boiling hot water to mushrooms and let sit covered for 20minutes until they become three times of their size. Squeeze out the excess water and slice them. Keep aside.

Step 3

In a wok, heat some oil and add garlic, mushrooms, baby corn and bok choy. Sauté on medium low heat for 2-3 minutes.

Step 4

Mix all ingredients listed under "sauce" and add to the veggies. Mix well and add the rice noodles.

Step 5

Season the noodles with salt and pepper and cook on medium low heat for 4-5 minutes until the sauce is evaporated.

Step 6

Transfer to serving bowls and add crushed peanuts, spring onions and extra lemon. Enjoy!