Step: 1/5

Rinse the oyster mushrooms briefly under cold water and cut in half or quarters depending on their size.

Step: 2/5

Juice the lemon. Wash the spring onions and cut into thin rings.

Step: 3/5

Heat the oil in a pan and fry the mushrooms over a medium heat for 2-3 minutes. Add the spring onions and cook briefly. Add the cream and vegetable stock, bring to the boil and simmer for 3-4 minutes.

Step: 4/5

Add the noodles to the pan and heat over a low heat for 1-2 minutes. Season with salt, pepper and lemon juice.

Step: 5/5

Wash the parsley, shake dry and finely chop the leaves. Scatter over the noodles to serve.