Instructions: Cook the noodles in a large quantity of rapidly boiling water, drain, run under cold water to stop the cooking, then drain again. Toss with 2 teaspoons of the sesame oil and set aside.

Pour hot water to cover over the mushrooms. Set aside for 30 minutes.

Peel and devein the shrimp, and cut in half lengthwise. Toss with the cornstarch and the remaining 1 teaspoon sesame oil and set aside.

Drain the mushrooms, squeeze, cut off and discard the stems, and slice.

Combine the bok choy, bamboo and scallions.

Combine the chicken stock, oyster sauce, light soy sauce, sugar and salt.

Heat 1/2 cup peanut oil in a wok or skillet to hot but not smoking. Add the shrimp, stirring to separate pieces. When barely cooked, remove to drain. Drain off the oil and reserve it.

Heat a clean wok or skillet to hot and add 2 tablespoons of the reserved oil.

Add the mushroom slices, stir briefly, then add the bok choy mixture. Cook over high heat, stirring vigorously to coat the vegetables with the oil. Add the chicken stock mixture and cook for a minute or so, stirring the vegetables until they wilt. Add the noodles and toss until piping hot. Add the shrimp and toss for 30 seconds. Add the bean sprouts and toss off the heat. Serve sprinkled with the black pepper and a few drops of sesame oil.

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