Bring a large pot of salted water to the boil and add the noodles. Cook according to package instructions until tender and then drain. Refresh under cold water and then drain again.

In a bowl, combine the garlic, sesame paste, sesame oil, chili oil/crisp, soy sauce or tamari and black vinegar with 3 tablespoons of water and whisk to combine. If the sauce is too thick, add a little more water, a tablespoon at a time, until completely smooth and pourable.

Heat a large wok or skillet (frying pan) on medium high heat for 2 minutes until very hot. Drizzle with 1-2 tablespoons of oil and add the mushrooms, season with sea salt and pepper and leave to cook undisturbed for 30 seconds to allow them to get a slight char. Toss and cook, stirring occasionally, until the mushrooms have softened and are golden around the edges, about 2-3 minutes. Add the greens, season with sea salt and pepper and cook, stirring occasionally until just wilted but still bright green, another 2-3 minutes. Add the noodles to the pan, along with the black sesame sauce and toss thoroughly until well coated. Turn off the heat.

To serve, top with scallions and sesame seeds.