1/2 pound chinese noodles
3 tablespoons soy sauce
1 teaspoon honey
3 tablespoons peanut oil
1/4 teaspoon Sea salt
3 scallions, chopped
3 cups Napa cabbage, shredded
3 Chinese mushrooms, dried
1. Soak mushrooms in hot water for 30 minutes. Drain, and reserve ? cup of the liquid. Trim stems and discard; slice mushrooms and reserve.
2. Cook noodles in a pot of boiling water until tender but firm, about 3 minutes. Drain and toss with 1 tablespoon of oil.
3. Combine the mushroom liquid, soy sauce, honey, and salt. Stir until salt dissolves.
4. Heat remaining oil in a wok. When it just begins to smoke, stir-fry the mushrooms, onion and cabbage for about 2 minutes. Pour the sauce into the wok and add the noodles. Toss and heat until well blended, about 3 minutes. Serve immediately