Bring water to a boil in a saucepan and cook the pasta in it until soft, about 4 minutes. Strain, rinse with cold water and mix with about 1 tablespoon of sunflower oil.
Carefully clean the mushrooms and cut them into 4 mm wide slices. Cut the shallot into small cubes. Sauté shallot cubes in sesame oil and remaining sunflower oil until golden brown.
Add mushrooms, soy sauce, maple syrup and fruit vinegar and fry over high heat for approx. 2 min. Add rice noodles and fry briefly. Season to taste with salt and pepper. Arrange noodles on plates and garnish with sesame seeds or chopped spring onions.
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