Instructions: Prepare basic noodle cake. Soak mushrooms in hot water for 10 minutes.

Squeeze out excess water, remove and discard stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or chives for 2 minutes. Add remaining vegetables and cook for 2 to 3 minutes. Add broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mixture. Cook until sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley.

Serves 3 to 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.