12 oz very firm tofu
1 lb fresh wheat-flour noodles
2 Tbsp very finely chopped garlic
7 oz bamboo shoots in matchstick shreds
1 small carrot in matchstick shreds
3-4 dried black mushrooms, soaked and finely shredded
1/4 cup chopped Chinese coarse chives
2 Tbsp Shaoxing rice wine
1 tsp salt
1/2 tsp white pepper powder
1/4 tsp vegetable stock

Press tofu and cut into shreds.

Boil noodles.

Stir-fry garlic for a few seconds, then add everything else and stir-fry until tofu turns golden. Add 1/2 cup water and everything else saucy and simmer uncovered for 5 minutes, stirring from time to time.

Add blanched noodles and stir-fry for another 5 minutes.