Add the mushrooms to a heatproof bowl. Top with the garlic, ginger, spring onions, gochugaru, Szechuan pepper, stock powder, and salt.
Heat the vegetable oil in a small saucepan over high heat until it just starts to smoke.
Pour the hot oil directly over the aromatics. It should sizzle hard. Stir to combine.
Add the soy sauce, Chinkiang black vinegar, and sesame oil into the bowl and stir through.
Cook the noodles according to the packet — usually 2 minutes. The packet seasoning is optional — add if you want more depth. Drain well, reserving a small splash of cooking water.
Add the hot drained noodles straight into the bowl and toss well. Add a splash of noodle water if it needs loosening. Top with extra spring onion and eat immediately.
Notes:
Get the oil properly hot — if it doesn't sizzle hard when it hits the bowl, you didn't go hot enough and the garlic won't cook properly.
Dial it up — a spoon of chilli crisp on top takes it to another level.
0 servings