Mandarin Noodles

Soak the Chinese mushrooms in hot water for 30 minutes.

While mushrooms are soaking, bring cold water to a boil and cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.

Remove the mushrooms; strain and reserve soaking liquid for the sauce. Trim and discard the mushroom stems; coarsely chop the caps and set aside.

Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside.

Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes.

Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute.

Add the noodles and toss until heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.