METHOD:

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1. Prepare lettuce leaves - the outer leaves of the lettuce can be cut in half and rounded to create cup forms, held with a toothpick to hold the shape
    

2. In a small wok or frying pan, pour enough vegetable oil  on high heat to deep fry the glass noodles. They will puff up immediately, then place them aside to cool
    

3. Cut all the mushrooms into small pieces, about 0.5cm 
    

4. Preheat the wok with 1tbsp of vegetable oil on a high heat 
    

5. Fry the spring onions until they are soft 
    

6. Then add chilli and the mushrooms - make sure the heat remains high as the mushrooms contain a lot of water and can come watery if using a low heat.
   Also remember to toss the ingredients frequently to ensure they don't burn. 
    

7. Once mushrooms are fully cooked add finely chopped ginger, oyster sauce, soy sauce and 1tbsp of sesame oil. 
    

8. Mix well and then remove from heat
    

9. Place a heap tbsp of mushroom mix in each lettuce cup and crispy noodles on top
    

10. Then serve!

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