Ingredients

6 dried black mushrooms
1 package (about 1 pound) fresh egg noodles
4 cups chicken broth
1/4 pound snow peas, ends snapped and strings removed
1 small red bell pepper, cut into matchstick pieces
2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry sherry, optional
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste
1/2 pound barbecued pork, thinly sliced
2 green onions, including tops, slivered

Directions

Soak mushrooms covered in warm water for 30 minutes; drain. Cut off stems and discard. Thinly slice caps. Set aside. In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well. In a wok or large pot, bring broth and mushrooms to a boil over medium-high heat. Add snow peas and bell pepper and cook 2 minutes or until snow peas are crisp-tender. Add soy sauce, wine, sesame oil, pepper and salt and cook 1 minute. Add noodles. Cook until heated through. Transfer to large serving bowl. Top with barbecued pork and green onions.