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Bring medium pot of water to a boil.
Heat 1 tablespoon sesame oil in large sauté pan over medium heat. Add oyster mushrooms, shallots and carrots and sauté until carrots are tender and mushrooms begin to brown. Add garlic and ginger and continue to cook a couple more minutes.
Place noodles in boiling water and cook 30 seconds; then strain. Add noodles to carrots and shiitakes along with rest of sesame oil, soy sauce, chili crisp or hot sauce and rice wine vinegar. Toss until well combined. Adjust seasoning to taste. Divide between two bowls and garnish with sesame seeds.