250 gm cellophane noodles 4 cm fresh ginger, julienned 1 small green chilli, seeded and chopped 200 gm oyster mushrooms, sliced 3 green onions, finely sliced diagonally soy sauce 2 bunches spinach, washed and stalks removed sesame oil
Soak noodles in boiling water for 15 minutes. Drain well. Heat wok over high heat, add a few tablespoons of peanut oil and swirl to coat surface. Add ginger and chilli, then mushrooms and green onion and cook briefly. Add spinach and noodles and toss until well combined and spinach begins to wilt. Season to taste with a little soy sauce and a few drops of sesame oil and serve immediately.