Place the dried porcini mushrooms in a bowl, pour 1 1/4 cups boiling water (300 g) over them, cover, and let the mushrooms rehydrate for 1 hour.

Peel and wash the carrot.

Peel the onion.

Peel the garlic.

Thinly slice the onion and press the garlic.

Pour the sesame oil into a large skillet or sauté pan, then add the garlic and onion.

Add the five-spice powder and ginger, mix well, and cook for 5 minutes over medium heat until softened.

Grate the carrot and add it to the pan.

Stir, then drain the porcini mushrooms.

Add the porcini soaking liquid to the pan and bring to a gentle simmer.

Add the Chinese noodles.

Turn the noodles to coat them in the sauce.

Add the porcini mushrooms and mix well.

Cook for 3 minutes, then transfer to a serving dish.

Sprinkle with chopped parsley. It's ready to serve!