Soak the mung bean noodles in cold water for 10–15 minutes until they loosen. Repeat for the egg noodles. Drain separately and set aside.

Lightly coat a wok with oil, heat over a high heat until it reaches the smoking point, then add a few tablespoons of vegetable oil for frying. Add the mushrooms and stir-fry for 2–4 minutes until they release their moisture and start to brown. Remove the mushrooms from the wok and set aside.

In the same pan, add the tofu and stir-fry on high heat for 1 minute until browned. Add a bit more oil if necessary. Add the garlic and fry for another minute. Remove the tofu from the wok and set aside.

Return the wok to the heat, add a bit of oil if it’s dry, and stir-fry the carrots for 1 minute. There will be a residue from the garlic and mushrooms in the wok. Add a few tablespoons of water to deglaze the pan, which will add to the flavour. Add the cabbage and bamboo shoots and fry for 30 seconds.

Return the mushrooms and tofu to the pan and stir-fry for 1 minute. Add the beansprouts and fry for 30 seconds. Add the egg noodles and stir-fry for 3-4 minutes.

Combine the pancit dressing ingredients, then add half to the wok and mix.

Lower the heat and add the glass noodles. Stir-fry until cooked. Add the mange tout and the rest of the dressing and heat through. Mix well, taste and check for seasoning, then serve hot with the spring onions.