Vegetable Lo Mein

• 4 Chinese Dried Mushrooms (I used a 2.7 oz pkg dried shiitakes)
• 12 oz Napa cabbage leaves, which will be between 6-12 leaves, depending upon size of the cabbage head
• 12-16 oz Chinese fresh egg noodles (fresh fettuccine may be substituted)
• 1 T sesame oil
• 2 T soy sauce
• 3 T vegetable oil
• 1 T finely minced ginger
• 1 c julienned carrots (I was lazy and just shredded mine but julienning is preferred)
• 2 scallions, finely shredded
• 1 T-2T oyster flavored sauce (be picky about your oyster sauce. Grace says Lee Kum Kee Premium is a go-to; see the note above if you’re wanting to make this vegetarian)
• Chili Crisp for topping (optional)

In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems and thinly slice the caps. Wash the cabbage leaves and drain in a colander until dry to touch. Trim 1/4 inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds.

In a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Add noodles , return to a rolling boil, and boil 2 to 3 minutes. Rinse under cold water and drain the noodles thoroughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds. Add the cabbage, carrots, scallions, and mushrooms, and stir-fry 1 minute, or until vegetables are just limp. Transfer vegetables to a plate.

Add the mushroom soaking liquid and the noodles and stir-fry 2-3 minutes, or until the noodles are heated through. Add the cooked carrot mixture, noodles, and reserved mushroom soaking liquid, and stir-fry 2 to 3 minutes.

Stir in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine. Serve immediately.