Mung Bean Vermicelli with Shiitake & Mangetout

• 2 dried shiitake mushrooms
• 100 g (3½ oz) dried mung bean vermicelli (or glass noodles

Soak the dried shiitake mushrooms for at least 1 hour, or overnight for best results.

Soak the mung bean vermicelli in hot water for 3–4 minutes, then drain in a sieve and run cold water from the tap through the noodles to prevent them overcooking.

Finely slice the garlic, and finely matchstick the presoaked and drained mushrooms, mangetout, carrot and spring onion (scallion). P