Hokkien Noodle, Mushroom and Cashew Salad

Method 

• Put the shiitake mushrooms in a bowl, cover with boiling water and allow to stand for 25 minutes or until the mushrooms are soft. Drain and reserve the liquid. 
• Remove the stalks from the mushrooms and discard. Cut the caps into thin slices. 
• Gently separate the hokkien noodles and put in a large bowl. Cover with boiling water and allow to stand for 2 minutes then drain well.
• Separate the enoki mushrooms into small bunches and cut off any dry ends. 
• Toss the shiitake, enoki, oyster and button mushrooms with the spring onions.
• Put the garlic, sweet chilli sauce, soy sauce and reserved mushroom liquid in a small pot and simmer for a few minutes until reduced and slightly thickened. Pour over the mushrooms and toss to coat. 
• Toss the noodles, dressed mushrooms, cashews and sesame seeds together in a bowl and combine well. Transfer to serving bowls.