Put the mushrooms in a bowl and cover completely with boiling water. Leave to soak for 30 minutes, then drain well and slice thinly. Pat dry with kitchen paper
Bring a saucepan of water to the boil. Turn off the heat, add the noodles, stir briefly to loosen them and leave to soak for 3 minutes. Drain well and rinse in cold water. Shake well to remove excess water.
Heat 1 teaspoon oil in a large frying pan until hot. Add the mushrooms, spring onions and peas and stir-fry for 3 minutes. Add the shrimps and oyster sauce and the drained noodles and continue to stir-fry for 3 minutes until thoroughly hot. Cover and keep warm.
Season the egg with a little salt. Brush a small non-stick frying pan with the remaining oil, heat until hot then pour in the egg and cook for 1–2 minutes until set; turn and cook the other side. Slide onto a board, roll up tightly and slice thinly.
To serve, pile the noodles into warmed bowls, sprinkle with chopped chilli and top with the egg roll. Serve immediately, with stir-fried vegetables.
Nutrition Per Serving