• Boil water for the noodles. Remove the udon noodles from the package, place them in a bowl with a splash of rice vinegar and cover with boiling water. Set aside for 5 minutes, then use a colander to drain the water.
• Clean and chop the vegetables. Cut off the bottom of the shimeji mushrooms. If they are still attached to the root, slice about 0.5 cm (¼ inch) above the base. Separate the mushrooms by hand, clean them and place them in a bowl.
• Cut a thin slice off the base of the bok choy and remove any brown leaves. Separate the leaves by hand. Cut out the core, then chop the bok choy into 1 cm (½ inch) slices.
• Grate the garlic and the ginger.
• Heat a frying pan over medium-high heat and add a bit of vegetable oil. Add the spring onions, keeping a few aside for garnish. Then add the garlic, ginger and a bit of crispy chili oil. Sauté everything until translucent.
• Use a spatula to push everything to one side of the pan. Add the mushrooms and fry until soft. Mix them in with the rest of the ingredients, then push it all to one side again.
• Add the bok choy and mix everything together.
• Add the oyster sauce and soy sauce. Stir to combine.
• Add the drained udon noodles and toss well until everything is coated.

PLATING

• Add the noodles into a deep bowl. Add some crispy chili oil on top and finish with sesame seeds and a few slices of spring onion.