Step-by-Step Instructions

1. 1.Prepare Aromatics

   Pound 5 cloves of garlic and 5 spicy chilies until coarsely crushed. Set aside.

2. 2.Soak Glass Noodles

   Place 200g glass noodles in a bowl and soak in water for 15-20 minutes until softened. Drain well before use.

3. 3.Fry Tofu

   Heat cooking oil in a wok over medium heat. Add the cubed soft tofu and fry until slightly brown and crispy on the outside. Remove from wok and set aside.

4. 4.Sauté Aromatics

   In the same wok with some oil, add the pounded garlic and chilies. Sauté for 1-2 minutes until fragrant.

5. 5.Add Mushrooms

   Add 1 cup of sliced mushrooms to the wok and cook for 2-3 minutes until the mushrooms are soft.

6. 6.Combine Noodles and Vegetables

   Add the soaked glass noodles, 2 handfuls of mustard greens, and 1/2 cup of shredded carrot to the wok. Reduce the heat to low.

7. 7.Season the Stir-Fry

   Sprinkle 1 tsp mushroom seasoning, 1 tsp white pepper, 1/2 tsp black pepper, and salt to taste over the ingredients in the wok.

8. 8.Mix and Cook

   Mix all ingredients well on low heat, ensuring the noodles and vegetables are evenly coated with the seasonings. Continue cooking for 3-5 minutes until the mustard greens are tender and the glass noodles are soft.

9. 9.Add Red Chili

   Add 1 deseeded and sliced red chili to the stir-fry for an extra touch of color and mild heat. Mix gently.

10. 10.Finish and Serve

    Turn off the flame once the mustard greens and glass noodles are soft and cooked through. Transfer to a serving dish and garnish with fried shallots before serving hot.