3 packages (.7-ounce size) cellophane noodles 1/2 cup dried shrimp 8 dried medium shiitake mushrooms 1 1/2 tablespoon vegetable oil 2 cloves garlic, crushed and peeled 1 ounce fresh ginger, peeled and sliced paper thin 4 scallions, root and dark green ends trimmed, with 6-inch stalks cut into 1-inch-long pieces 8 large napa cabbage leaves, halved lengthwise and sliced crosswise into 1-inch strips 2 cups chicken stock 2 tablespoons light soy sauce 2 tablespoons oyster sauce 2 tablespoons shaoxing wine 2 teaspoons sesame oil
Place the cellophane noodles, shrimp and shiitakes in 3 separate bowls with water to cover, until soft, about 30 minutes. Drain all three. Place the shiitakes between palms of your hands and squeeze to get rid of the excess water. With a paring knife remove and discard the stems and julienne caps.
Heat the oil in a sand pot or heavy-bottomed pot over medium heat. Stir-fry the garlic, ginger, and scallions until fragrant and lightly golden, about 5 minutes. Add the shrimp, shiitakes, and cabbage and stir-fry until just cooked, about 5 minutes. Transfer to a plate.
To the same pot, add the stock, soy sauce, oyster sauce, Shaoxing wine, and sesame oil and bring to a gentle boil over medium heat. Reduce the heat to medium-low, add the noodles, and cook until they have absorbed all of the stock, 3 to 5 minutes. Return the cabbage stir-fry to the pot and stir to distribute the ingredients evenly.
Cover and cook until the heated through, about 5 minutes more. Divide among individual plates and serve with a bowl of rice on the side.