1. In a pot of boiling water, cook the noodles very al dente, stirring. Drain and set aside.
2. In a bowl, whisk together the broth, oyster sauce, soy sauces and sugar. Pepper lightly.
3. In a wok or large high-sided skillet over high heat, sauté the mushrooms in the oil for 1 minute. Add snow peas and carrot. Continue cooking for 30 seconds. Pour in the broth mixture. Bring to a boil. Remove from fire.
4. Add the noodles, stirring gently, so they can absorb the sauce, without breaking them (see note). Add sesame oil and chives. Adjust seasoning. Serve with chilli oil and black vinegar (see note).

NOTE FROM RICARDO

To respect tradition, long noodles are used to wish longevity and prosperity to the people who will eat this dish.

If you don't have these condiments, you can serve the noodles with Sriracha sauce.