For the Sauce:

• 4 tablespoons soy sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 tablespoon rice vinegar
• 2 teaspoons agave
• 1/2 teaspoon Vegetable Better Than Bouillon
• 2 teaspoons ground bean sauce 
• 1 tablespoon chili paste (or more if you want it extra spicy)
• 1 tablespoon oil (can use whatever oil you prefer, I used canola oil)
• 1/4 teaspoon sesame oil
• 1/2 tablespoon shredded nori
• 1/3 teaspoon Chinese five-spice 
• 1/2 - 1 teaspoon red pepper flakes depending on how spicy you want it
• 1 tablespoon smoked paprika
• Pinch of cumin
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt

For the Stir-Fry:

• 4 tablespoons oil, divided
• 2 cups king oyster mushrooms, medium diced
• 1 cup crab flavor mushrooms, medium diced
• 1 cup enoki mushrooms, medium diced
• 1 cup wood ear mushrooms, medium diced
• 1/2 cup bok choy stems, thinly sliced
• 1/2 cup green pepper, medium diced
• 1/2 cup red pepper, medium diced
• 1/4 cup green onion stems (white part), thinly sliced
• 1/2 teaspoon ginger, minced
• 2 cups bean sprouts
• 16 ounces Thai rice noodles 
• 1 cup green part of box choy, thinly sliced
• 2 tablespoons cilantro for garnish
• Salt and pepper to taste