Sesame Oil and Shitake Noodles

1) Prepare the noodles according to the package, removing them from the heat and draining slightly before al dente.

2) Reconstitute the dried mushroom in the 1/2 cup of warm broth. Once soft, reserve the soaking liquids and cut the mushrooms either into cubes or thin slices with kitchen scissors. Set aside both the broth and the mushrooms.

3) In a small bowl, mix up the leftover mushroom soaking broth, soy sauce, oyster sauce, fish sauce, cooking caramel, sugar and pepper. Feel free to play around until you are satisfied with the taste.

3) In a deep frying pan, heat up 2 Tablespoons of oil and stir in the garlic until fragrant.

4) Add the mushrooms and fry for a minute before pouring in the sauce mixture. Let it come to a simmer.

5) Add the braised peanuts and carrots. Immediately, add the noodles and coat the sauce over it.

6) Once the sauce has coated the noodles properly, throw in 1/2 of the chopped scallions. Fry for a minute or two. Turn off the heat and mix in the sesame oil before serving.

7) Garnish with the remaining scallions.

**Note: You can use any vegetables and even add leftover shredded meat for a wholesome meal. I used braised peanuts for my proteins because I had one can of it sitting around.