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Preheat your oven to 190c (fan).
Start by shredding your mushrooms into thin strips and add to a baking sheet with oil and a pinch of salt. Bake for 18 minutes, mixing halfway through to draw out the moisture.
Once they are mostly dried out and starting to go crispy, you can add the remaining seasonings, mix again and bake for a final five minutes.
Place 30ml of oil into a small saucepan and heat until really hot
Add all of the ingredients for the noodles aside from the tahini into a heatproof bowl then carefully pour over the hot oil. Add the tahini and a drop of hot water and stir to combine.
Submerge the noodles in boiling water to heat through, drain and add to a bowl with your sauce and the mushrooms.
Serve with lime, chilli oil and the greens of the spring onion.