Heat the olive oil and fresh chives in a large saucepan over medium heat. Add the king oyster mushrooms, cook for 3 minutes stirring frequently. Throw in the shimeji mushrooms and cook for 4 minutes – make sure the mushrooms are fully cooked then set aside and cover, to keep them warm.
Add 1 litre vegetable stock, the garlic, ginger, chilli, salt and black pepper into the saucepan and bring to a boil.
Add the red bell pepper, pak choi and frozen peas, and simmer for 2 minutes.
Add the rice noodles, simmer for 5 minutes stirring frequently – make sure the food is piping hot before serving.
Stir in the spring onions and top with the set aside mushrooms. Season to taste and enjoy!