4 tablespoons Vegetable oil
4 cloves Garlic, crushed and chopped
3 Shallots, finely chopped
3 cm Fresh root ginger, crushed and chopped
3 Red chilies, finely sliced
6 Dried shiitake mushrooms, soaked and sliced
4 Dried black fungus, soaked and sliced
185 g Canned straw mushrooms, drained
500 g Egg noodles, cooked and set aside
2 tablespoons Chopped coriander (cilantro) leaves

Heat the oil in a saucepan. Stir fry the garlic, shallots, ginger and chilies for 40 seconds. Add the shiitake mushrooms, black fungus and straw mushrooms. Stir fry for 2 minutes. Run hot water over the noodles to separate them. Add the noodles to the saucepan and stir fry quickly to warm them through. Toss, add the coriander leaves and serve.