Place the noodles in a medium saucepan of boiling water and cook for 5-6 minutes. Drain and set aside.
Heat a large non-stick frying pan or wok over high heat. Add the oil, garlic and ginger and stir-fry for 1 minute. Stir in the mushrooms and cook for a further 2-3 minutes or until tender. Add the noodles, bok choy, stock, oyster sauce and soy to cook for 1-2 minutes or until the bok choy is tender. Stir through the tofu. Divide the noodle mixture between bowls and top with the spring onions to serve.

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