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⚠ Contains Allergens
Pound 5 cloves of garlic until roughly crushed. Add 5 spicy chilies to the garlic and pound them together until coarsely mixed.
Place 200g of glass noodles in a bowl and soak them in water for 15-20 minutes until softened. Drain well before use.
Heat cooking oil in a wok. Add 2 blocks of diced soft tofu and fry until they are slightly golden brown on all sides. Remove the tofu from the wok and set aside, leaving some oil in the wok.
Add the pounded garlic and chilies to the wok with the remaining oil. Sauté until fragrant, about 1-2 minutes. Add 1 cup of sliced mushrooms and cook until they are soft, approximately 1-2 minutes.
Add the soaked and drained glass noodles to the wok. Then, add 2 handfuls of mustard greens and 1/2 cup of shredded carrot. Reduce the heat to low to prevent the noodles from sticking.
Sprinkle 1 teaspoon of mushroom seasoning, 1 teaspoon of white pepper, 1/2 teaspoon of black pepper, and salt to taste over the ingredients in the wok. Mix all ingredients well, ensuring the seasoning is evenly distributed and the noodles are separated.
Continue to stir-fry on low heat, mixing occasionally, until the mustard greens are tender and the glass noodles are soft and fully cooked. This should take about 3-4 minutes.
Once the vegetables and noodles are soft, turn off the flame. Add 1 sliced red chili (without seeds) and a generous amount of fried shallots for garnish and extra flavor. Mix gently. The stir-fried glass noodles are now ready to be served.
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