We rehydrated the dried shiitake mushrooms ahead of time, so make sure that they've soaked in warm water for half an hour to an hour before you're ready to start. Also, you can start heating the water that you'll need for the next step.

We'll cut all the vegetables into about the same size and shape, so that they're relatively uniform in the final dish.

Cut the yellow chives (1 bunch) into 1 inch lengths.

Cut the rehydrated shiitake mushrooms into thin strips.

Cut the king oyster mushroom into thin slices, and then thin strips.

Cut the carrot (1 medium) into thin slices, and then thin strips as well.

You can stabilize the carrot by making one slice along the side, and then setting it onto your cutting board with that cut side down, and it won't roll around as much. Then it'll be safer to cut.

Finally, peel, smash, and mince garlic (1 clove).

The more boiling water you use in this step, the faster the noodles will cook without soaking up as much water, which is ideal for avoiding soggy noodles.

Pour boiling water, enough to submerge the noodles, into a deep, wide wok that's big enough so that it can fit all the noodles you're cooking, with the stove on high heat. Using boiling water to start helps cut down on the time you spend standing over the stove.

Make sure that the water is at a boil, and put the yee mein noodles (1 lb) in. It'll take about 2 minutes for the noodles to soften and completely loosen up, at which point you can take them out of the wok and let them drain in a colander or strainer.

If you're not going to proceed with stir-frying right away, shock the noodles in cold running water to stop them from cooking further with their own residual heat.

Pour the water out from the wok, and dry it to prepare for stir-frying.

Heat the wok on high for 15-30 seconds, then add oil (1 tbsp). Let it heat the oil for 30-40 seconds, then add the minced garlic and fry for about 10 seconds, so that it's fragrant.

Add the sliced shiitake mushrooms and the sliced king oyster mushrooms, cook for 10 seconds, and then the sliced carrots. Continue cooking for 40-50 seconds.

Add boiling water (0.50 cup) and let the ingredients boil for about a minute.

Turn off the heat briefly so that we can add our seasonings.

Add vegetarian oyster sauce (2 tsp), light soy sauce (1 tsp), dark soy sauce (1 tsp), sugar (1 tsp), and salt (0.50 tsp).

Mix them in, and have a taste. It'll be easiest to make any adjustments to flavor here while the sauce is still rather brothy, because the noodles are going in next and they'll be soaking up all the sauce. You can continue adjusting the taste later, but it may not be as evenly distributed as adjustments made now.

Add the noodles after the sauce is to your liking, and mix them in. Keep mixing so that the noodles can evenly absorb all of the sauce.

Continue cooking on high heat until the liquid has cooked out, which will take about 2.5 to 3 minutes. When it's ready, the noodles will be saucy, without a pool of liquid at the bottom.

Turn the heat down to medium, and add sesame oil (1 tsp) and oil (1 tsp) for that nutty, roasted taste and shine. Then turn the heat off and add the chopped yellow chives.

The residual heat of the noodles is enough to cook the yellow chives while keeping their delicate, aromatic flavor.

Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.