|| OSAKA CHINESE VEG NOODLES || || Cooking Instructions || 1. For the sauce: In a bowl, add reserved mushroom liquid, garlic, sesame oil, kecap manis, soy sauce, and cornstarch. Mix well and set aside. 2. For the Stir-Fry: Bring a wok or pot of salted water to a boil over high heat. Add Napa cabbage and baby bok chop and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water until chilled. Pat dry with towels. 3. Rinse rehydrated mushrooms under cold running water. Squeeze out excess water and slice thinly. 4. Drain beak curd stick. Using scissors, cut rehydrated bean curd stick into 1-inch pieces; cut those pieces in half. Cut tofu puffs in half, then cut those halves on a diagonal to form small triangles. 5. Drain rehydrated bean thread noodle and rinse under cold water. Using scissors, cut the bundle of noodles in half. 6. In a wok or non-stick skillet, heat oil until lightly smoking. Add chai pow yu, mushrooms, tofu puffs, and bean curd stick. Season with salt and stir-fry until mushrooms are golden brown, about 4 minutes. 7. Add Napa cabbage and baby bok choy and stir-fry until vegetables are tender, 1 to 2 minutes. 8. Add bean thread noodles to the middle of the wok and cook, tossing and stirring, for 1 minute. Stir sauce and pour into wok. Cook, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it, about 3 minutes. Transfer to plate and serve immediately with rice alongside.