Shred the bamboo shoots, boil for 3 minutes, then drain and rinse with clean water. Squeeze out excess water.

Soak the wood ear and shiitake mushrooms until soft, then rinse thoroughly.

Slice the tofu and fry until golden brown.

Wash the lettuce leaves.

Heat 1 tablespoon of cooking oil in a pan and sauté chopped shallots until fragrant. Add the wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Stir-fry with a pinch of salt, soy sauce, and a little MSG. Cook until the bamboo shoots absorb the seasoning, then add 1 tablespoon of toasted sesame seeds and mix well.

Arrange the vermicelli noodles, lettuce, fried tofu, and stir-fried bamboo mixture in a bowl. Top with roasted peanuts. Serve with a small bowl of soy sauce. Pour the soy sauce over and mix before eating.