Chinese Braised Mixed Mushroom Noodles

Directions

1. 1
   Rinse black mushrooms in cold water; soak in water to cover, 15 minutes or until soft.
2. 2
   Drain, reserving soaking liquid; remove and discard stems.
3. 3
   Pour 3 cups (750 ml) boiling water over dried wood-ear fungus; when cool, drain, remove stems and cut into julienne.
4. 4
   Cut white or cremini mushrooms into halves or quarters or into thick slices.
5. 5
   In a wok or large frying pan, heat 4 tsp (20 ml) of the oil over medium-high heat; cook shiitake mushrooms until golden on both sides.
6. 6
   Stir in 1/2 cup (125 ml) of shiitake soaking liquid, 1 tbsp (15 ml) of the rice wine and soya sauce; cook until liquid evaporates.
7. 7
   Transfer to a bowl.
8. 8
   Heat 1 tbsp (15 ml) oil; cook white or cremini mushrooms until golden.
9. 9
   Stir in remaining rice wine and salt; cook until liquid evaporates.
10. 10
    Add to shiitake mushrooms.
11. 11
    Heat 1 tbsp (15 ml) oil; cook bamboo shoots and carrots until edges begin to brown.
12. 12
    Stir in sugar; cook, stirring constantly, until golden.
13. 13
    Add to shiitake and cremini mushrooms.
14. 14
    In a large pot of boiling water, cook noodles until tender; drain.
15. 15
    Meanwhile, in a wok, heat remaining oil over medium-high heat.
16. 16
    Add 1 tbsp (15 ml) of the green onion and the ginger; cook 10 seconds.
17. 17
    Stir in julienned wood-ear fungus and white pepper; cook, stirring constantly, 1 minute.
18. 18
    Stir in remaining shiitake soaking liquid up to 1/2 cup (125 ml) and stock; bring to a boil and cook until reduced by one-third.
19. 19
    Stir in oyster mushrooms and mushroom-vegetable mixture; cook until oyster mushrooms soften.
20. 20
    Stir in oyster sauce and cornstarch mixture; cook until thickened.
21. 21
    Stir in remaining green onions, enoki mushrooms, pine nuts and sesame oil.
22. 22
    Serve over cooked noodles.