Combine tamari, vegan oyster sauce, cooking wine, sweetener, sesame oil, pepper and dark soy sauce to make a seasoning.

In a large non-stick pan on medium heat, add the olive oil. Once the oil heats up, add the shiitake mushroom. Sear the mushroom until light golden brown on both sides.

Add minced shallots and garlic to the pan. Stir fry until fragrant.

Pour water into the pan and bring to a simmer.

Add prepared seasoning and stir until well combined. Simmer for about 20 minutes.

Next, add cornstarch slurry to the mushroom mixture while stirring constantly. Simmer for a few minutes until the sauce has thickened.

Adjust additional seasoning (tamari, white pepper, and sweetener) according to preference.

Remove from heat, set aside and keep the mushroom sauce warm.

For every serving of wonton noodles, add ½ tbsp. tamari, 2 teaspoons garlic oil, 1 teaspoon sesame oil and white pepper to a serving bowl. Whisk lightly to combine to make seasoning sauce.

Cook wonton noodles until al dente. Rinse noodles in cold water to remove excess starch and submerge in hot water again to reheat the noodles. Drain thoroughly.

Transfer the drained noodles to the serving bowl. Toss with sauce until well combined.

Add blanched Chinese greens followed by mushroom and liberal amounts of sauce to the noodles.

Serve immediately with some pickled green chili or sliced red chili peppers.