Heat a large pot of water and cook noodles as directed. Do not overcook as you will be stir frying them to finish the dish! Fresh noodles will only take a couple of minutes at best. Remove from pot and drain thoroughly.
Combine ingredients for sauce in a bowl and set aside. You can add a little cornstarch to thicken the sauce, 1-2 tsp dissolved in stock or water then added to sauce ingredients.
Heat vegetable oil in a deep sided pan or wok until very hot, you should see wisps of smoke from the oil. Add ginger and garlic to pan and stir fry for approximately 1-2 minutes until garlic begins to brown. Add scallions or green onions, mushrooms or black fungus, stir fry for another minute.
Add noodles to pan, stir fry over medium high heat. Mix thoroughly to make sure the noodles are coated with the flavored oil, 1-2 minutes. Add any optional ingredients at this point.
Add sauce to noodles and stir fry 2-3 minutes to combine ingredients and reduce the sauce.
Garnish with green onions and cilantro if desired.
I left the ginger and green onions in big pieces as my kids didn't like them, made it easy to pick it out.
You could add leftover chicken or beef to make this a more substantial dish or even shrimp.
Once again, kids and corn...the corn added a bit of sweetness to the dish and crunch, always a good thing!