This  stir fry glass noodle basically has the same ingredients as in my previous post [Stir Fry Kailan With Beancurd and Mushrooms].  For this noodle dish, I have substituted fried beancurd with tofu puffs and kailan with chye sim [Hokkien dialect].Just look at the numerous condiments here, they are bits and pieces of ingredients but the result is awesome when combined together.  Looks sumptuous and it tasty good.  If serving as a vegetable dish, just reduce the amount of glass noodles to one or half a bundle. Ingredients[serves 2-3]2 small bundle of glass noodles - soaked for 10 -15 minutes, drained1 stalk chye sim - wash and cut, separate stems and leaves1/2 bowl of beansprouts - tailed5-6 tofu puffs - cut into slander pieces some dried mushrooms - soaked and slicedsome black fungus - soaked and break into small floretssome red carrots - peeled and slicedsome canned button mushrooms - slicedsome chopped ginger1 cup water1 tbsp cooking oil1 tsp sesame seed oilsome chilli paste mixed with some calamansi juiceSeasoning1 tbsp vegetarian mushrooms sauce1/2 - 2 tbsp light soy sauce1/4 tsp mushroom stock granules1/4 tsp salt to tastesome dark soy sauce for colourdashes of white pepperPrepare the ingredients as mentioned above.  Add oil in a non stick wok, saute ginger and dried mushrooms until aromatic.  Add in carrots, black fungus, tofu puffs and canned button mushrooms.  Stir fry until well mix and aromatic.  Add in seasoning [except dark soy sauce].  Continue to stir fry for awhile before adding water or hot water.Bring to boil, then put in glass noodles and vegetable stems.  Add in some dark soy sauce.  Stir to mix ingredients well.  Put in vegetables leaves and beansprouts.  Cover with lid, leave to cook for 5-6 minutes.Remove lid, toss up noodles and other ingredients with a pair of chopsticks and wok turner.  Continue to fry until the noodles are soft but not soggy.  Fry until water is almost dry.Dish up to serve with chilli paste or cut red chillies.