Soak the glass noodles in room temperature water for about 7-10 minutes until they are soft and flexible.

Remove the dried shiitake mushrooms from the soaking water, squeeze out any excess, reserve the soaking water for the sauce, and slice the caps finely.

Pound the black and white peppercorns until fine and then add the garlic and cilantro stems, pounding into a rough paste.

In a bowl, combine the soy sauces, vegetarian oyster sauce, toasted sesame oil, sugar, and 1/2 cup of the reserved mushroom soaking water. Stir until the sugar is fully dissolved.

Drain the noodles and cut them into 3-inch sections, then toss them in the sauce to ensure they are well coated.

Heat the oil in a clay pot (or a large skillet). Add the garlic paste, ginger, and sliced shiitake mushrooms. Sauté for 2-3 minutes until aromatic.

Add the noodles and sauce mixture to the pot, tossing gently to mix. Scrape the bottom of the pot to incorporate any flavor bits, cover, and reduce heat to low. Cook for about 5 minutes, tossing halfway through.

If you prefer softer noodles, add reserved mushroom soaking water as needed, cooking for an additional 1-2 minutes.

In a separate skillet, heat oil and sear tofu slices until browned. Set aside, then sauté mixed mushrooms or vegetables with a pinch of salt until cooked through.

Serve the noodles topped with the sautéed tofu, mushrooms, and any additional vegetables. Garnish with chopped green onions. Optionally, enjoy with a side of jasmine rice.