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Cut the garlic and scallion into small pieces. Slice the champignons thinly, drain the liquid of the canned mushrooms. Separate the sheets of tofu skin, then slice them thinly into noodles.
Heat up the wok over high heat, once hot add sesame oil and garlic, when it becomes aromatic, add the champignons. Stir for one minute until the champignons are getting cooked, add the canned mushrooms, vegan oyster sauce, stir and add hot water.
Add vegetable stock powder and preserved vegetables. Once boils, add the tofu noodles, cook for 2 minutes, sprinkle the scallion on and serve. If you like it spicy, add the chili oil at last.