For the noodles, whisk together the noodle ingredients (except the vegetable oil) in a bowl to make a batter that is the consistency of double cream.
Heat a small frying pan and grease with oil-soaked kitchen towel.
Pour half of the batter into the pan, swirling around to cover the base and then tipping out the excess. Cook for 1-2 minutes per side and slide onto a warm plate. Repeat this process with the remaining batter.
Layer the pancakes neatly on top of each other. Roll them up as a group and cut into 1cm/½in slices then set aside.
For the sauce, heat the oil in a deep frying pan and add the onion, mushrooms and garlic. Stir and cook for 2-3 minutes, until the onions are softened.
Add the rest of the sauce ingredients and bring to the boil. Reduce the heat and simmer for five minutes.
Place the pancake noodles into a large bowl. Add the sauce and toss with the noodles.
Serve warm, garnished with whole chives.