Instructions: Mushrooms: In a small bowl cover the mushrooms with 1/2 cup warm water. Let them soak for 30 minutes. Discard the water and the stems. Cut mushrooms into 1/8" strips.

Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.

Bamboo Shoots: Drain; slice in 2" x 1/8" strips

Noodles: Bring 2 quarts of water to a boil and boil noodles for 4-5 minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8 minutes or until lightly browned. Turn and bake another 7-8 minutes. Remove from oven and set aside.

NOTE: You can eliminate the baking of the noodles and just mix them in with the veggies and sauce.

Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and stir fry for a couple of minutes - not too long. Add shoyu, chicken stock, sesame oil, oyster sauce and toss until completely heated through. Add cornstarch mixture; stir until sauce thickens and remove from heat.

PRESENTATION: Arrange noodles on a large platter. Pour the sauce and vegetables over the noodles. Top with char siu and green onions and serve immediately. ]]]]]

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