Rinse and rehydrate the dried shiitake mushrooms by submerging them in hot water for 20-30 min or until fully rehydrated.

Thinly slice the cabbage and shallot (or onion). Julienne the carrot. Mince the garlic. Once mushrooms are rehydrated, discard tough stems and slice thinly.

In a bowl, submerge the dried mung bean vermicelli in room temperature water. Let sit while you prepare the sauce.

For the sauce, mix all the sauce ingredients together.

Once vermicelli is pliable (after a few minutes of soaking), use scissors to cut into shorter pieces. Separate the noodles and keep them soaking in water.

Heat up a pan on medium heat. Once hot, add 1 tbsp neutral oil. When the oil is hot, add the minced garlic and sliced shallots. Stir fry for 1 min or until fragrant.

Add the thinly sliced beef and stir fry until there’s no more pink.

Add the carrots and mushrooms. Stir fry for 1 min to soften the carrots slightly.

Add the cabbage and continue stir frying until slightly softened, about 2 minutes. Season with salt and give it another mix.

Add the mung bean vermicelli straight from the bowl of soaking water to the pan. No need to drain it well, the extra moisture on the noodles prevents them from sticking and clumping up.

Pour the stir fry sauce over the noodles and stir fry for 1-2 min or until the sauce is evenly incorporated. Don’t stir fry for too long, or the noodles will be at risk of becoming clumpy!

Garnish with scallions and enjoy!