Step 1

In a large bowl, combine the noodles with enough hot water to cover them by 1 inch. Soak until al dente; the noodles should be flexible enough to wrap around your finger without breaking but still remain a bit tough. Rinse with cold water, drain and return to the bowl. Add the sesame oil and toss to combine.

Step 2

n a small bowl, stir together the Shaoxing wine, light and dark soy sauces, oyster sauce and sugar until the sugar dissolves.

Step 3

Cut the broccoli into bite-size florets. Trim off the bottom of the stem and use a vegetable peeler or paring knife to remove the outer layer of the stem until you get to the pale interior. Cut the stem in half lengthwise, and then into thin half-moons.

Step 4

In a large skillet or wok over medium heat, heat the water until it simmers. Add the broccoli, cover and cook until it turns bright green and al dente, 2 to 3 minutes. Transfer to a plate and discard any remaining water.

Step 5

In the same skillet or wok over medium-high heat, heat 2 tablespoons of the peanut oil until it shimmers. Add the mushrooms and carrot and stir-fry until the mushrooms exude their liquid, it evaporates and they start to brown, about 4 minutes. Add the garlic and ginger and cook, stirring, just until fragrant, 30 seconds. Add the noodles and drizzle the remaining 2 tablespoons of the peanut oil over them. Toss to coat the noodles in the oil. Add the cooked broccoli and pour in the sauce. Cook, stirring, until the sauce is mostly absorbed, about 1 minute.

Step 6

Add the scallions, bean sprouts and chile(s), and cook, stirring, until the scallions are just wilted, to 2 minutes. If the noodles are still a bit tough, add a splash of water and stir-fry until the water is absorbed.

Step 7

Transfer to a platter or serving plates and serve hot.