Wash yellow chives clean, drain dry and cut into about 4cm length.

Briefly rinse straw mushrooms, pat dry and peel off any bruised skins. Depending on the size or your liking, half or quarter each.

Bring about 4 cups of water in wok to a boil. Blanch noodles in the boiling water over high heat until just soften, roughly half to one minute.

Immediately transfer the noodles to a colander and rinse them under running cold water. Drain dry (shake and turn the noodles in the colander a couple of times to get rid of excess water). Meanwhile have the sauce mixed well with you.

Discard water in wok and wipe dry. Heat oil over medium flame, sauté garlic, toss in straw mushrooms and stir-fry them until lightly brown, about half to one minute. Add yellow chives, sprinkle wine on side of wok and give a few quick stirs (I like the chives remain crunch even toward the end). Push them to one side of the wok. Or, dish up first.

Pour in mixed sauce in center of wok. Bring it to a simmer, then put in noodles and combine them with chives and mushrooms. You need to constantly flip and turn them to avoid sticking to the wok. Stir well and until all the sauce is evenly coated to the noodles.