To make the fried wontons: Rinse and finely chop the oyster mushrooms. Soak the wood ear mushrooms until soft, then finely chop. Crumble 1 piece of tofu and squeeze out excess water. Mix everything together with a pinch of vegetarian seasoning, 1 minced shallot, and a little pepper. Stir well, then spoon the mixture onto the wonton wrappers and fold to seal. Fry in hot oil until golden and crispy.

Boil the bamboo shoots in water with a pinch of salt twice, then rinse and drain well. Soak the shiitake mushrooms until soft, then rinse. Heat a pan with a little oil, sauté minced shallot until fragrant, add the shiitake mushrooms and stir-fry with a pinch of vegetarian seasoning. Add the bamboo shoots, season with soy sauce and a little MSG, and stir-fry until the bamboo absorbs the flavors. Add pepper, cilantro, and toasted sesame seeds for aroma.

Slice the tofu into thin pieces and fry until golden. Wash the fresh greens. Mix soy sauce with sugar, garlic, and chili to make a dipping sauce. To serve, place the fresh greens in a bowl, then add the vermicelli noodles, stir-fried bamboo shoots, fried tofu, fried wontons, and roasted peanuts. Drizzle with the soy sauce mixture, add a little chili oil if desired, and toss everything together. Enjoy your delicious vegetarian vermicelli noodle bowl!