Pulled king oyster mushroom, peanut and chilli noodles

Method

1. Put the mushrooms in a saucepan and boil a kettle. Pour the boiling water over the mushrooms, put over a medium heat and boil the mushrooms for 15 minutes.
2. Meanwhile, finely chop the ginger and garlic, finely slice the spring onions at an angle and separate into whites and greens. Mix the ingredients for the sauce together, then add enough water (around 150ml) to loosen it into a smooth sauce, the consistency of single cream. Set aside.
3. Lift the mushrooms out of the water onto a board or plate (keep the water for boiling the noodles later). Use 2 forks to pull and shred the mushrooms into strands – you can keep them quite thick for a meatier texture or pull them into finer strands for a crispier texture (or a mixture of both).
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4. Heat a wok over a high heat with a generous dash of oil. Once smoking hot, add the pulled mushrooms and stir-fry for 3-5 minutes until golden all over. Lift them out and return to the plate/board.
5. the pan of water back to the boil and cook the noodles according to the packet instructions. Meanwhile, add a dash more oil to the wok followed by the ginger, garlic and spring onion whites. Stir-fry for 30 seconds until aromatic, then return the mushrooms to the pan along with the pak choi. Stir-fry for a few more minutes, then pour in the sauce. Bubble furiously for a few minutes until the sauce thickens slightly and coats the ingredients – if it feels too thick, add a splash more water. You want it to be saucy enough to coat the noodles,  but thick enough to cling to them.
6. Drain the noodles, toss them through the sauce, then divide between bowls. Scatter with the spring onion greens and drizzle with chilli oil.