Asparagus pan with chicken, shiitake mushrooms and glass noodles

For 4 servings
6 dried shiitake mushroom
250 g carrots
750 g green asparagus
2 cloves of garlic (I always take 4 or 5 cloves :))
1 red chilli
200 ml chicken broth
3 tablespoons oyster sauce
150 g of chicken meat
200 g zucchini
150 g glass noodles
pepper
salt
3 tablespoons sesame oil

1. Soak the mushrooms in warm water for about 10 minutes. Meanwhile, brush the carrots, peel and cut into sticks, wash the asparagus, clean, peel the bottom third and cut diagonally into pieces. Wash and clean zucchini in pieces. Blanch the asparagus in boiling salted water for 5 minutes.
2 Drain the mushrooms soaking, remove hard stems and cut the mushroom caps into strips. Heat the oil in a wok. Peel and chop the garlic. Washing chili pepper, brush, remove seeds and chop finely. Both fry in hot oil.
3 Chicken fry and add 2 minutes. Add drained asparagus, mushrooms, zucchini and carrot sticks and fry 2 minutes, stirring it. Then add noodles. Pour in chicken broth and oyster sauce and bring it to a boil. Add salt, pepper and sesame oil. Serve with rice.