Soak the shiitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the mushroom caps.Bring a large pot of water to a boil and cook the noodles 1 to 2 minutes less than stated in the package instructions, or just before al dente. Drain the noodles, rinse under cold water, and drain again thoroughly. Transfer to a bowl and toss with the sesame oil.

Peel and chop the garlic. Chop the mushrooms and slice or grate the bell pepper, the zucchini, cabbage and carrots into julienne. Chop the spring onions and place them in a bowl with the sprouts.

Put the vegetables into separate little bowls and place them close to your wok.

In a little bowl, mix soy sauce, chili sauce, rice wine, and sugar. Mix in 1-2 tbsp water and a pinch of salt and stir.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 - 2 tablespoon of the peanut or sunflower oil and swirl to coat the bottom. Add the garlic and let fry until fragrant and just slightly golden. Add the mushrooms and fry for about a minute.

Add carrots and cabbage and fry for another 2 minutes before you add the zucchini and bell pepper. Let the vegetables fry for a bit longer, stirring with a wooden spoon or chopsticks.

Add the noodles and the cooking sauce and season with the white pepper. Let the chow mein fry for about a minute. Sway the pan and keep everything moving with your chopsticks. As a final addition, add the spring onions and sprouts stirring constantly. As soon as the sprouts start to shrink a bit, mix in the tbsp of sesame oil, toss and serve immediately.