1/2 pound Chinese egg noodles (may substitute with linguine)
1 1/2 teaspoons sesame oil
2 slices ginger
1/4 cup chicken broth
3/4 cup water
1 tablespoon oyster sauce
1 tablsepoon light soy sauce
2 scallions, cut into 1-inch pieces
4 tablespoons vegetable oil, for stir-frying
Soak the mushrooms in hot water for 20 minutes, or until soft; drain. Rinse in warm water and drain. Squeeze out the excess moisture. Remove and discard the stems; cut the caps into ΒΌ-inch thin strips.
Place 4 cups warm water in a bowl and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry on paper towels.
In a medium bowl, toss the shrimp with 1 teaspoon cornstarch, pepper and sesame oil. Cover and set aside.
In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
In a small bowl or measuring cup, whisk together the sauce ingredients (the water, chicken broth, oyster sauce, soy sauce and the remaining 2 teaspoons cornstarch) and set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from wok.
Add remaining 2 Tablespoons oil and add black mushrooms and scallions and stir-fry one more minute.
Add the sauce mixture and stir-fry for one more minute. Reduce the heat to medium to and stir-fry for 2 minutes. Add the noodles and shrimp back into the pan. Heat through and serve hot. Garnish with green onions.
