Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside.
Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).
Add 1 Tbsp oil in the skillet Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges.
Remove from pan to a bowl or plate.
Heat another 1 Tbsp oil and add the mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned.
Add asparagus back to skillet. Turn heat down to medium.
Add 1 Tbsp more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce.
Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better.
Cook noodles per recipe and put sauce on top. Serve.
