Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips. Blanch them in the boiling water for 5 seconds. Drain and rinse under the cold water. Remove excess water and set aside.

Prepare the noodles following by the package direction. Set aside.

Heat a large pan over medium-high heat. Add 1T oil and saute garlic and red chili(or bell pepper) for 1 minute. Add asparagus, sprinkle some salt to season and continue to saute for another minute. Pour chicken broth to the pan to soften the asparagus and also to deglaze the pan. Make sure the asparagus retains its green color yet with soft chewy texture. Transfer to a plate and set aside.

In the same pan add a little more oil and saute mushrooms. Add 2T soy sauce, 2t sugar, 1/2T sesame oil, 1t sesame seeds, some pepper. Continue to saute until the sauce gets incorporated with mushrooms. Add the chives to the mushrooms and stir-fry until they get wilted, about 1 minute. Transfer to a plate and set aside.

Heat remaining oil in the same pan, add the glass noodles and stir for 30 seconds. Add 2T soy sauce, 2t sugar, pepper, 1/2T sesame oil, 1t sesame seeds and let the noodles flavored with the seasoning.

Remove the pan from heat and let noodles to cool down a little along with other ingredients.

Return all the mushrooms and veges to the pan and toss with noodles. Taste first to see if you need more seasoning. You might need more soy sauce or sugar. Adjust seasoning as your liking.

Serve warm or room temperature, with or without rice.