Mushroom soy is made by fermenting mushrooms with soy beans during the soy sauce-making process. There are a few different brands of various quality, so ask your Asian grocer which is the best.
3/4 cup peanut or vegetable oil
1 tbsp ginger, finely sliced
2 garlic cloves, sliced
1 long red chilli, sliced
100g black fungi, trimmed of hard centre, sliced
150g oyster mushrooms, stalks trimmed, quickly rinsed
200g enoki mushrooms, stalks trimmed, quickly rinsed
100g white fungi, trimmed of hard centre, broken into pieces
1 tbsp mushroom or light soy sauce
1 tbsp kecap manis*
1 tbsp caster sugar
440g egg chow mein noodles
2 shallots, trimmed, washed and sliced into rounds
*Kecap manis is a thick, sweet soy available from supermarkets and Asian grocery stores
Heat 1/2 cup oil in a wok over a high heat until starting to shimmer. Add ginger, garlic and chilli and cook for a few seconds, stirring. Add black fungi and cook 1 minute, add oyster mushrooms and cook 1 minute. Add remaining mushrooms and toss well. Add soy sauces and sugar, simmer for 30 seconds, tossing a few times to coat mushrooms. Remove to a bowl.
Place wok back on the heat and add remaining oil.
Stir-fry noodles until heated through and golden in colour from residual wok seasoning. Divide evenly in 4 bowls, top with mushrooms and garnish with shallots.