Step 1

1 In a medium bowl, combine the dried mushrooms with the hot water and let stand until the mushrooms are rehydrated, about 20 to 30 minutes

Step 2

2 Drain the mushrooms, reserving 1 cup of the soaking liquid

Step 3

3 Slice the mushrooms into 1/4-inch-thick strips

Step 4

4 Meanwhile, prepare the noodles according to the package directions

Step 5

5 At the end of the cooking time, pour them into a colander and rinse under cold running water

Step 6

6 Drain well and transfer the noodles to a large bowl; add 1 tablespoon of the oil and the soy sauce

Step 7

7 Toss to combine

Step 8

8 Heat a large wok or skillet over medium-high heat for 1 minute

Step 9

9 Add the remaining 2 tablespoons oil and heat until it begins to shimmer

Step 10

10 Add the garlic and shallots; cook for 30 to 45 seconds, until fragrant

Step 11

11 Add the black mushrooms and button mushrooms and cook for 2 minutes, stirring, until the mushrooms are almost cooked through

Step 12

12 Add the enoki mushrooms, the reserved mushroom liquid, oyster sauce, chives and the salt (add less salt if you are not using low-sodium soy sauce), stir to combine

Step 13

13 Add the noodles, then stir quickly until the ingredients are well mixed and heated through (use tongs or a spatula in each hand to evenly toss the noodles, if necessary)

Step 14

14 Taste, and add salt and pepper as needed

Step 15

15 Serve hot