Tear the oyster mushrooms into small pieces.

Combine the cornflour, salt and five-spice powder in a bowl. Toss this with the mushrooms until evenly coated.

Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.

Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.

Cook your noodles according to the package instructions, then run them under cold water.

Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.

Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil.

Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.

Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated.

Serve it up in bowls and top with your crispy mushrooms and enjoy.