Prepare the noodles following packet directions. Drain well and set aside.
Heat a wok over medium heat. Add 1 tsp oil and swirl to coat. Add egg and swirl to form a thin omelette. Cook for 30 seconds or until almost set, the top should be a little bit sticky. Slide omelette onto a chopping board. Roll up and thinly slice crossways.
Heat remaining oil in the wok over high heat. Add mushrooms, garlic and green onions. Stir-fry for 3 minutes until mushrooms are tender.
Combine stock, soy sauce and oyster sauce and add to the wok, stir-fry to coat the mushrooms then bring to the boil. Add noodles and cabbage. Stir-fry for 1 minute. Add bean sprouts and omelette. Toss to combine. Serve.
Servings 4