Step 1

Bring a medium pot of water to a boil. Remove the stems from the shiitake mushrooms, and rinse them to remove any dirt.

Step 2

Add the minced garlic and chopped chilies to a small heatproof bowl. Set aside.

Step 3

When the water is boiling, add the mung bean vermicelli. You’ll see them soften immediately when they hit the hot liquid. Remove the noodles with a strainer or pasta spoon, drain, and set aside.

Step 4

Add the mushrooms to the boiling water, and blanch until tender, about 2 minutes.

Step 5

Drain, and when they’re cool enough to handle, use a paring knife to score the mushrooms with a crisscross pattern, cutting deep into the mushroom without slicing all the way through. Brush the mushrooms with oyster sauce or vegetarian oyster sauce.

Step 6

Take a small amount of the glass noodles, forming it into a nest around your index and middle fingers. Place on top of each mushroom.

Step 7

Heat the oil in a small saucepan until it’s shimmering. Pour about 1 tablespoon of the oil over the garlic and chilies, and set the rest of the oil back on the stove to keep warm.

Step 8

Add the light soy sauce, hot water, and sugar to the garlic/chili mixture. Stir until combined, and spoon over the top of the noodles on each mushroom. Drizzle any remaining sauce evenly over the mushrooms as well.

Step 9

Heat up your oil again until it’s shimmering, and carefully pour a small amount over each mushroom. Any garlic on the noodles should sizzle on contact. Sprinkle with cilantro, and serve.