Vegan Crispy Noodles with Gravy (โกยซีหมี่เจ)

1.Soak dried shiitake mushroom in 400 ml of water until softened, about an hour.

2.Cook vermicelli in the boiling water for 1 ½ minutes. Rinse through cold water and drain. Separate noodles into two portions.

3.Cut shiitake into thin slices. Mix 380 ml of shiitake soaking liquid with tesy sauce.

4.Heat oil to 190°C. Fry the first batch noodles on both sides and set aside to drain before frying the second batch. Heat a tablespoon of oil and sesame oil in the pan. Cook shiitake and ginger in the oil until fragrant. Add the shiitake liquid and bring to the boil. Add blanched bamboo shoot and simmer for a few minutes before adding carrot, corn, and snap pea. Bring mixture up to the boil then reduce to medium heat and simmer for a minute.

5.Mix corn starch and water until combined then pour into the gravy. Heat and simmer the gravy until thickened.

6.fried noodles into a serving plate and pour the gravy over. Sprinkle ground pepper on top and serve immediately.