Combine the sauce ingredients in a small bowl and mix well until there are no cornflour lumps.

Bring water to boil and cook ramen per packet instructions, using the soup stock packet that comes with the ramen. (See Notes)

Heat oil in wok (or fry pan) over high heat. Add garlic and stir fry for 20 seconds until fragrant - be careful not to burn it.

Add carrots and mushrooms and stir fry for 30 seconds, then Chinese cabbage and stir fry for another 30 seconds.

Add sauce and cook for 30 seconds until it becomes thick and glossy.

Remove from heat, immediately add the bean sprouts and give a quick stir to coat the bean sprouts in the sauce and use the residual heat to slightly cook the bean sprouts.

Place noodles and soup in bowl, top with vegetables and garnish with shallots. Serve immediately.