Step 1

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. But off and discard stems and thinly slice the caps.

Step 2

Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to the 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.

Step 3

In a 4-quart saucepan, bring about 2 quarts water to a boil over high heat. Add noodles, return to a rolling boil, and boil according to package directions. Rinse under cold water and drain the noodles throughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside. In a small bowl combine 1 tablespoon soy sauce and oyster sauce and set aside.

Step 4

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon vegetable oil and ginger, and stir-fry 10 seconds. Add the carrots, scallions, and mushrooms and stir-fry 1 minute or until vegetables are just limp.

Step 5

Add the remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute, or until cabbage begins to wilt. Add the noodles, and reserved mushroom soaking liquid, and stir-fry 2 to 3 minutes, or until noodles are heated through. Swirl in the remaining soy sauce mixture and toss to combine.