Cook noodles according to package directions. Then set aside after rinsing them with cold water.
Prepare the vegetables and mushrooms.Clean then cut the mushrooms into thin slices if using shiitake, otherwise remove the base and detach the shimeji. Reserve in a bowl.Wash, peel then cut the carrot into julienne strips or sticks. Cut the white cabbage into julienne strips. Reserve in a bowl with the washed bean sprouts.Finely slice the new onion. Reserve. Mix all the sauce ingredients in a bowl.
Heat a wok or large nonstick skillet over medium-high heat and add the oil.Brown the pressed garlic for 1 to 2 minutes, without grilling it.Add the mushrooms and brown them for 3 to 4 minutes, stirring regularly. Add the carrot sticks and white cabbage and fry for another 2 minutes.
Add the noodles and sauce at the same time and heat for another 4 to 5 minutes, stirring well.
Remove from the heat and add the bean sprouts (if desired) and chopped spring onion.
Serve, add the sesame seeds, squeeze the lime and enjoy immediately. Enjoy your food !
