We have no access to fresh cassava, so we use frozen cassava that is usually available from frozen section in most Asian grocery. When using frozen cassava, we usually boil it straight from frozen, without thawing. Dice cassava once it's cooked.

If using fresh cassava, you can dice them into cubes right away before cooking.

Below is the picture of frozen cassava. Place in a pot or deep pan. Cover with enough water and over medium heat, cook until cassava turns soft or tender.

Glass noodles pic below.

Soak glass noodles in hot water until soft and translucent. Drain completely then make a few cuts using kitchen scissors. See pic below. Keep asides.

Gather and prep the rest of the ingredients. Thinly slice brown onion. Prepare sufficient amount of fresh curry leaves, black mustard seeds, cumins, turmeric powder, dried chillies and seasoning of your choice.

Note:
1. Mushroom seasoning powder can be replaced with Chicken seasoning powder or chicken bouillon or just salt and pepper.

2. Using brown onion is essential as caramelized brown onion will naturally sweeten the dish. Add sliced shallot or 1/2 red onion for some colour.

Check the cassava. Drain and discard the water. Cut or dice into bite sized cubes.

Heat 1/4 cup of oil in a wok or non stick pan. Once the oil is hot enough, cook onion slices for a minute then add mustard seeds, cumins, curry leaves, turmeric powder and dried chillies. Keep stirring until aromatic and onions are soft.

Stir in cassava and add seasoning (and sugar if using). Continue to stir for a minute and two, then add cooked or softened glass noodles. Cook over medium heat, stir well for another 2 minutes. Add few tablespoons of water if it's too dried. Taste and adjust seasonings accordingly. Serve hot as a side dish or as it is.