1. Set a pan of water to boil and blanch the noodles until just lose their crispiness, about 30 seconds. Rinse in cold water and drain.
2. Heat oil in a wok and saute the garlic until aromatic, then discard the clove of garlic. Add both lots of mushrooms to saute for 20 seconds. Mix in the noodles and toss well.
3. Add the stock, light soy sauce, oyster sauce, sugar and white pepper and simmer until the noodles have absorbed all the stock. Sprinkle in the shrimp roe (if using) and sesame oil and toss throughly. If the mushrooms fall to the bottom when you dish the noodles out, spoon them on top of the plated noodles.