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1) Prepare the noodles according to the package, removing them from the heat and draining slightly before al dente.
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2) Reconstitute the dried mushroom in the 1/2 cup of warm broth.
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Once soft, reserve the soaking liquids and cut the mushrooms either into cubes or thin slices with kitchen scissors.
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Set aside both the broth and the mushrooms.
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3) In a small bowl, mix up the leftover mushroom soaking broth, soy sauce, oyster sauce, fish sauce, cooking caramel, sugar and pepper.
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Feel free to play around until you are satisfied with the taste.
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3) In a deep frying pan, heat up 2 Tablespoons of oil and stir in the garlic until fragrant.
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4) Add the mushrooms and fry for a minute before pouring in the sauce mixture.
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Let it come to a simmer.
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5) Add the braised peanuts and carrots.
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Immediately, add the noodles and coat the sauce over it.
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6) Once the sauce has coated the noodles properly, throw in 1/2 of the chopped scallions.
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Fry for a minute or two.
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Turn off the heat and mix in the sesame oil before serving.
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7) Garnish with the remaining scallions.
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**Note: You can use any vegetables and even add leftover shredded meat for a wholesome meal.
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I used braised peanuts for my proteins because I had one can of it sitting around.
