Mandarin Noodles

This recipe is one of my favorite Asian recipes. What makes it so good the dried mushrooms and the soaking liquid. Please do not leave this out. I shop at Albertson's and they have the dried mushrooms in the asian foods isle. Also, I omit the chili paste because I do not have a tolerance for spicy foods. This recipe goes quickly, so I recommend chopping everything up before you start.

6 servings

1/2 bag dried shitake mushrooms
1/2 lb chinese noodles
1/4 cup peanut oil (or any light frying oil...not olive oil)
1 tbsp hoisin sauce
1 tbsp garlic bean sauce
2 tbsp rice wine (I use vinegar and it works well too)
3 tbsp soy sauce
1 tsp sugar or honey
1/2 cup reserved mushroom soaking liquid
1 tsp chili paste (optional)
1 tbsp cornstarch
1/2 red bell pepper, in 1/2 inch cubes
1/2 of 8oz can bamboo shoots, chopped
2 cups bean sprouts
1 scallion, thinly sliced

Soak the mushrooms in 1 1/4 cups hot water for 30 minutes. While they are soaking, bring a pot of water to a boil and cook the noodles for 3 minutes (or until tender). Drain and toss with peanut oil; set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the liquid for the sauce. Trim and discard the mushroom stems, coarsly chop the caps and set aside. Combine hoisin sauce, bean sauce, rice wine, soy sauce, sugar or honey, mushroom liquid, and chili paste in small bowl for sauce.; set aside. Dissolve cornstarch in 2 tbsp water; set aside.
Place wok over medium-high heat. When it begins to smoke, add the remaining 3 tbsp of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir in the sauce and continue to stir-fry until mixture begins to boil, about 30 seconds. Mix in cornstarch mixture and continue until sauce thickens, about 1 minute. Add the noodles and toss until heated through. Transfer to serving platter and sprinkle with scallions.