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Rinse the dried shiitake mushrooms, then soak them in 1.5 cups (360ml) of room temperature water overnight. If you're short on time, soak them in hot water for 20 minutes until softened. Reserve the soaking liquid, then slice the mushrooms.
Soak the wood ear mushrooms and glass noodles in hot water for 20 minutes, then drain. Cut the noodles in half with kitchen scissors to make them easier to stir-fry.
In a small bowl, whisk together all the umami sauce ingredients.
Heat a little oil in a wok or large frying pan over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the shiitake mushrooms and wood ear mushrooms and stir-fry for another 30 seconds.
Add the Chinese leaf cabbage, pak choi and fried tofu. Stir-fry for 1–2 minutes until the vegetables are just starting to soften.
Add the glass noodles and pour in the umami sauce. Toss everything together, cover with a lid and cook for 5 minutes, or until the veggies have softened and sauce has thickened.
Drizzle over the dark soy sauce for colour and the sesame oil for fragrance. Toss everything together. Enjoy!