Preheat vegetable oil in deep fryer, or deep skillet. Place dry noodles in hot oil for 3-5 seconds until puffy. Noodles should remain white. Place noodles on a paper towel to drain off oil.
Heat another skillet or wok, add oyster sauce, water and ginger. Bring to a boil. Stir in cornstarch. Add mushrooms and cook approximately 30 seconds.
To serve, place noodles on the side of a plate and add the mushroom mixture in center of plate.
