Pan-Fried Shanghai Noodles

1. Bring a large pot of water to a boil and cook the Shanghai noodles until just barely tender, about 3 to 4 minutes, then drain and rinse under cold water and toss with a little of the sesame oil to stop them sticking.
2. Slice the shiitake mushrooms, separate the bok choy leaves and halve any large ones, mince the garlic and ginger, and cut the spring onions into 3 cm lengths keeping white and green parts separate.
3. Heat the vegetable oil in a wok or large skillet over high heat until shimmering, then add the garlic, ginger and the white parts of the spring onion and stir-fry for 30 seconds until fragrant.
4. Add the shiitake mushrooms and stir-fry for 3 to 4 minutes until they soften and brown at the edges, then add the bok choy and cook for another 2 minutes.
5. Push the vegetables to one side, add the drained noodles to the hot wok and let them sit undisturbed for about a minute to pick up some char before tossing.
6. Pour in the dark soy sauce, coconut aminos and remaining sesame oil and toss everything together over high heat for 2 to 3 minutes until the noodles are evenly coated and heated through.
7. Taste and adjust with a pinch of salt, scatter over the green spring onion tops and serve immediately.

You'll use: Frying pan / skillet · Large pot · Saucepan · Wok