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1
Soak the rice noodles in warm water for about 20 minutes or until they are soft. Then, set aside.
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2
In a small bowl, place just enough warm water and soak the mushrooms until soft. (This water can be incorporated into the recipe you are making and can add a lot of flavor to your dish. Strain it if you wish to use). Squeeze out excess water, slice mushrooms up to the stem on all sides and discard the stem since it is usually too tough to eat.
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3
To quickly cook the finely chopped carrots, put the carrots in the bowl with some water. Then, put in the microwave for about 1-2 minutes. Set aside for garnish later.
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4
To make the wontons, mix all the ingredients in a bowl. Place a wonton skin with one point towards you. Spoon about 1 tsp of the filling just off-center of skin. Fold bottom point of wonton skin over filling to make it into triangle shape. Press the edges to seal. Repeat until the filling is finished. Set aside.
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5
Heat a pan with some olive or vegetable oil. Put in the chopped garlic, cook until almost brown. Then, put in the sliced shiitake mushroom. Stir for 2-3 minutes. Add in the seasonings. After that, add in the water.
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6
Let it simmer for about 10 - 15 minutes.
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7
While the mushroom sauce is cooking away, bring a saucepan to boil and cook wontons in batches. It should take about 5 minutes or less (depending on the size of the filling) for each wonton to cook.
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8
Meanwhile, reheat the noodles and arrange desired portion on the plate.
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9
Thicken the sauce with the cornflour mixture. Spoon fair amount of sauce over the noodles.
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10
Garnish the noodles with carrots and spring onion.
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11
Finally, top the noodles with (some) wontons. Drizzle some sesame oil over the sauce before serving if you wish.
