This is a sort of Singapore noodle recipe I have adapted to include my favourites - mushrooms and spring onions.
Take 250g egg noodles
2 tbsp veg oil
1 tsp sesame seed oil
4 red chillies, deseeded and chopped
6 spring onions, chopped
240g shitake mushrooms, chopped
10g mangetout, chopped
2 tbsp soy sauce
Boil noodles in salted water according to instructions on the packet. Drain. Heat oil in large wok and add chilli and spring onion for a minute, add mushrooms and stir for a few minutes, then add mangetout. Add noodles and mixing in well and stir in a few tablespoons on soy sauce.