Rehydrate dried shiitake mushrooms in warm water. Squeeze out excess water, stem, and slice them. Reserve the soaking liquid. Soak glass noodles in warm water until soft, then drain.
Wash and cut Napa cabbage into 2-inch pieces.
Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sliced ginger, stir-fry until fragrant.
Add sliced shiitake mushrooms to the wok and stir-fry for 2 minutes. Add Napa cabbage and stir-fry until slightly softened.
Pour in light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper, and water (or reserved mushroom soaking liquid). Bring to a simmer.
Add the soaked and drained glass noodles to the wok. Toss gently to combine and allow the noodles to absorb the sauce.
If desired, add cornstarch slurry to thicken the sauce, stirring constantly until it reaches your preferred consistency.
Serve hot immediately.
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