Have fun preparing this mushroom dish!
Cook the rice noodles according to package directions and drain. Peel the carrots and cut them into very narrow diagonal slices. Rinse the scallions and cut into slanted slices about 1 cm thick. Chop the shallot very finely. Rinse the bean sprouts. Rinse the spinach and chop a little. Cut the chili pepper in half lengthwise, remove the seeds and chop finely. Cut the shitake mushrooms into strips.
Heat approx. 2 tbsp. oil in a wok, add the shallot, chili and carrots, sauté briefly, fold in the noodles and sauté. Then add spring onions, mushrooms and bean sprouts. Also stir-fry. Pour in soup and sherry. Season with soy and oyster sauce, fold in spinach. Serve with lemon wedges.