Rip the Seitan Medaillons into bits. Sprinkle some soy sauce and lemon juice over them. Let them soak for 20 minutes.
Let the Chinese mushrooms soak in very little hot water, then cut into strips.
Cook the noodles (al dente) and cool them off in cold water.
Clean the spring onion and cut into fine rings.
Heat up 1 tbsp of oil. Fry the Seitan and the mushrooms for about 2 minutes. Then add the spring onion. Let everything fry again for about a minutes. Then fry the noodles in the remaining oil.
Mix the cornstarch with some soy sauce and cold water. Add to the Wheaty pan and let everything heat up briefly. Season with some soy sauce and sugar. Pour over the fried noodles.