Soak the Glass Noodles: Place the dried glass noodles in room temperature water for 7-10 minutes until they become soft and pliable.

Rehydrate Shiitake Mushrooms: Remove the dried shiitake mushrooms from the soaking water (don’t throw this away!) and squeeze out the excess water. Slice off the mushroom stems and thinly slice the caps.

Make the Spice Paste: In a mortar and pestle, pound the black and white peppercorns until fine, then add garlic and cilantro stems and pound into a rough paste.

Create the Sauce: In a bowl, combine soy sauce, vegetarian oyster sauce, black soy sauce, sesame oil, sugar, and 1/2 cup of the mushroom soaking water. Stir until the sugar dissolves.

Drain Noodles: Drain the soaked noodles and cut them into 3-inch sections. Toss with the sauce to coat.

Cook in a Clay Pot: Heat vegetable oil in a clay pot over medium-high heat. Sauté the garlic paste and ginger for 2-3 minutes until fragrant. Then add your sliced shiitake mushrooms.

Combine & Cook: Add the noodles and sauce to the pot, mixing well. Cover and cook on low heat for about 5 minutes, checking for doneness as you go. If it seems dry, add a bit more of the reserved soaking water.

Add Toppings: If you're using tofu, sear it in a separate pan until browned, and sauté any additional vegetables of your choice until cooked through.

Serve: Serve the noodles hot, topped with tofu and sautéed veggies. Sprinkle with chopped green onions or Chinese celery leaves. Jasmine rice is optional but makes a great base.