Buddha’s Delight

By: C. Teeranal

8 shiitake Mushrooms (cover with 1 cup of warm water and soak until soft)
2 dried bean curd sticks (about 30 cm long each, break in about 2.5 cm and soak in water until soft)
½ cup dried sliced black fungus (soak in water until soft)
80g. glass noodle (soak in water about 10 minutes until soft)
1 small carrot (peeled thinly sliced across)
1 small zucchini (thin sliced across)
5 cubes puffed tofu (cut in half)
3 spring onion (thinly sliced)
6 cherry tomatoes (cut in half)
4 tbsp. vegetable oil
2 tbsp. chopped garlic
4 tbsp. Yeo’s pure sesame oil
Seasoning:
½ cup of shiitake mushroom soaked water
1 tbsp. brown sugar
1½ tbsp. Kecap manis
2 tbsp. black pepper
2½ tbsp. soy sauce
Garnishing:
2 tbsp. fried shallots
2 tsp. toasted sesame seeds
1 tbsp. thinly sliced spring onion

Squeeze the water out of the shiitake mushrooms, bean curd sticks and black fungus. Reserve the soaked water from the shiitake mushrooms in the bowl then slice the shiitake mushroom thinly and put it in the bowl with dried bean curd sticks and black fungus. Put it aside.
Cut the soft glass noodles with scissors 5 cm length and put it aside.
Make the seasoning by adding ½ cup of reserved shiitake mushroom liquid in a medium sized bowl. Add brown sugar, kecep manis, black pepper and soy sauce into the bowl. Mix them well and put it aside.
Fry the chopped garlic with vegetable oil in a wok at medium heat for 1-2 minutes until nice fragrant smell. Then add dried shitake mushrooms, bean curd and black fungus from step one. Fry them for 3-5 minutes until completely cooked.
Add glass noodles and seasoning sauce from step two, stir and cook for 3 minutes until the noodles are cooked. Taste and adjust the flavor.
Add carrot, zucchini, puffed tofu, spring onion and cherry tomatoes. Stir for a few minutes then add sesame oil, mix well and turn the heat off.
Put on the plate and garnish with crispy fried shallots, toasted sesame seeds and thinly sliced spring onion. Enjoy!