Stir Fry Glass Noodles (Mung Bean Vermicelli)

Submerge the dried shiitake mushrooms in a bowl of boiling water for 15 minutes. Remove and discard the tough stems, then cut the caps into thin slices.
Soak the mung bean vermicelli in warm water for a few minutes until soft. When the noodles are pliable, use scissors to cut them in half. Let them soak in the water until the last step.
In a small bowl, combine the sauce ingredients and set aside.
Heat your wok on high heat until it smokes slightly. Add 1 tablespoon of oil to the wok and swirl it around. Add the beaten eggs and scramble them until they are mostly solid but still slightly underdone. Remove to a bowl.
Add another tablespoon of oil and swirl it around the wok. Add the chicken and stir-fry for 2-3 minutes until no longer pink. Remove and set aside.
Heat the remaining 2 tablespoons of oil and reduce the heat to medium-high. Add the garlic and scallion whites and cook for 30 seconds until fragrant.
Increase the heat back to high, then add the cabbage, shiitake mushrooms, and carrots. Stir-fry for 2 minutes, making sure to constantly stir to allow steam to escape.
Add the vermicelli directly from the soaking water to the wok. Add the cooked egg, chicken, and sauce ingredients and stir-fry for two minutes until the noodles are tender. Be extra gentle to prevent the noodles from breaking apart. Garnish with scallion greens, and enjoy!