In a vessel boil water and to it add the raw noodles and half cook it. Keep checking the noodles for tenderness. Stop boiling and take the noodles out once it's almost soft.

Run the noodles under cold water. Mix a few tablespoons of olive oil (to prevent the noodles from sticking) and black pepper to the noodles and keep aside.

In a wok, heat 4 tablespoons of olive oil. Add the diced onion, cherry tomato, Wai Wai taste maker and saute. Add slant diced chillies (if required) and a pinch of sugar to taste.

Add the oiled noodles to the sauteed mix and toss. Add salt to taste. Top with vinegar and soy sauce. Keep tossing until golden.

Garnish with round cut shallots and cilantro. Serve hot with a side of grilled mushrooms.