Rinse the oyster mushrooms briefly under cold water and cut in half or quarters depending on their size.
Juice the lemon. Wash the spring onions and cut into thin rings.
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.
Add the noodles to the pan and heat over a low heat for 1-2 minutes. Season with salt, pepper and lemon juice.
Wash the parsley, shake dry and finely chop the leaves. Scatter over the noodles to serve.