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Combine the sauce ingredients in a small bowl and set aside. Unpack the noodles into a large bowl and submerge in freshly boiled water from the kettle. Set aside.
Meanwhile, melt the butter in a large frying pan over a high heat. Add all the mushrooms and salad onions, then cook, stirring regularly, for 3-4 minutes until the mushrooms are cooked through and the onions wilted. If the pan starts to get too dry, reduce the heat slightly and add a splash of water.
Add 2 tbsp noodle soaking water to the sauce, then pour over the mushrooms. Using chopsticks or a fork, gently loosen the soaked noodles, then drain and add to the pan.
Give everything a gentle stir, making sure the noodles are piping hot, then serve immediately, with extra chilli oil if you like it really spicy.