1 teaspoon Salt
200 g Dried rice vermicelli
1 tablespoon Sesame oil
2 tablespoons Oil
1 cm Fresh ginger, finely shredded
2 cloves Garlic, finely minced
6 Dried shiitake mushrooms,
soaked in hot water 20 minutes, stems removed
and sliced, reserve soaking liquid
1 teaspoon Soy sauce
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 head Round white cabbage, shredded
1 Small carrot, shredded
1 bunch Garlic chives, snipped into 4 cm lengths
1 tablespoon Mushroom oyster sauce
100 g Fresh mung bean sprouts, washed and rootlet removed
1 teaspoon Black pepper
1 Red chili, sliced, for garnishing

Bring a pot of water to a full boil with 1 teaspoon of salt, then add the rice vermicelli. Leave in water exactly 3 minutes, then transfer to colander and drain. Place noodles in a roomy mixing bowl and drizzle over 1 tablespoon of sesame oil, toss to coat thoroughly then set aside. Heat oil in a wok until smoking hot, then add the ginger, garlic, and shiitake and stir fry 1 to 2 minutes. Add the soy sauce, sugar and salt, stir quickly to mix. Next add the cabbage and carrot and stir fry for 2 to 3 minutes, then stir in 3 tablespoons of the reserved shiitake water and cook for 2 to 3 minutes more. Add the garlic chives and oyster sauce and stir fry for 2 minutes, then add the bean sprouts and stir-fry another 1 minute. Add the black pepper, stir to distribute evenly, then turn off heat, and transfer vegetables to the prepared rice vermicelli. Toss to combine, garnish with sliced chili, and serve.