Step 1

Soak the glass noodles in room temp water for 7-10 mins until soft and pliable.

Step 2

Remove the dried shiitake mushroom from the soaking water and squeeze out the excess water, reserving the water for the sauce. Slice off the mushroom stems and thinly slice the caps.

Step 3

Pound peppercorns in a mortar and pestle until fine, then add the garlic and cilantro stems and pound into a very rough paste.

Step 4

Make the sauce by combining the soy sauce, oyster sauce, black soy sauce, sesame oil, sugar, and ½ cup (120 ml) of the mushroom soaking water (keep the rest of the water). Stir until the sugar is dissolved.

Step 5

Drain the noodles and cut with scissors into roughly 3-inch sections, then add to the sauce and toss to mix (it won’t really cling to the noodles as the sauce is quite watery, but that’s okay).

Step 6

Put a clay pot or a heavy-bottomed pot on medium heat and add the oil, the garlic paste, ginger, and sliced shiitake mushrooms. Saute for 2-3 minutes until aromatic and the smallest bits of garlic starts to turn golden.

Step 7

Add the noodles and the sauce and toss to mix with the herbs, scraping the bottom of the pot to make sure nothing is stuck. Close the lid and turn the heat down to low. Once you can hear bubbling resume, start the timer for 3 minutes.

Step 8

After 3 minutes, open the pot and give the noodles a thorough tossing to distribute the sauce, then if you want the colour to be darker you can add a bit more black/dark soy sauce. Close the lid and cook for another 2 mins. *Be sure to keep the heat low to prevent the noodles from scorching.

Step 9

Open the lid again and taste to check the doneness of the noodles, if you want the noodles to be softer, add a splash of the remaining mushroom soaking water (2-3 tablespoons at a time), then toss and keep it cooking for 1-2 minutes more. Glass noodles are surprisingly resilient to overcooking, so don’t be afraid to add more water if needed.

Step 10

Once the noodles are done, take it off the heat and close the lid to keep warm while you cook your toppings.

Step 11

In a large skillet over medium high heat, add just enough oil to thinly coat the bottom. Once hot, add the tofu slices and sear until browned on both sides. Remove the tofu, then add the mushrooms with a small pinch of salt and sear briefly until browned and cooked through. Repeat with any other toppings that need to be cooked.

Step 12

To serve: reheat the noodles briefly if needed, then top with the tofu, mushrooms and vegetables. Sprinkle green onions on top and serve it right in the pot! *The ginger slices are not meant to be eaten so you can remove them before serving if you wish, or just tell your guests.