Preheat the oven to 425 degrees.

Chop the mushrooms and walnuts, the easiest way is to use a food processor, do not over chop the mushrooms and walnuts.

Heat a large pan over medium heat. Add the extra virgin olive oil.

Sauté the onions for 2-3 minutes. The onions should be soft and tender.

Add the walnuts and the mushroom to the onions, start to stir and sauté, and cook on top of the stove for 5 minutes, just enough time to get the cooking process started.

In a bowl, combine molasses, black vinegar, and poultry seasoning. Add to the walnut, and mushroom mixture and stir to combine.

Place the walnuts and the mushrooms in the oven, cooking for 15 minutes. Stir the mixture around the 8-minute mark, scrap the bottom of the pan, and mix well.

The finished mixture should have reduced in volume, the moisture level should be low but not dry.

Add the Hoisin sauce, cooking over low heat, and stir to mix well

Add the scallions and water chestnuts, and mix to combine.

Heat the oil in a pan over medium heat.

Break up the dried noodles.

Place small portions of noodles in the hot oil, the noodles should puff up immediately.

Place on paper towels and season with Togarashi.