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1
Rinse black mushrooms in cold water; soak in water to cover, 15 minutes or until soft.
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2
Drain, reserving soaking liquid; remove and discard stems.
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3
Pour 3 cups (750 ml) boiling water over dried wood-ear fungus; when cool, drain, remove stems and cut into julienne.
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4
Cut white or cremini mushrooms into halves or quarters or into thick slices.
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5
In a wok or large frying pan, heat 4 tsp (20 ml) of the oil over medium-high heat; cook shiitake mushrooms until golden on both sides.
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6
Stir in 1/2 cup (125 ml) of shiitake soaking liquid, 1 tbsp (15 ml) of the rice wine and soya sauce; cook until liquid evaporates.
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7
Transfer to a bowl.
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8
Heat 1 tbsp (15 ml) oil; cook white or cremini mushrooms until golden.
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9
Stir in remaining rice wine and salt; cook until liquid evaporates.
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10
Add to shiitake mushrooms.
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11
Heat 1 tbsp (15 ml) oil; cook bamboo shoots and carrots until edges begin to brown.
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12
Stir in sugar; cook, stirring constantly, until golden.
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13
Add to shiitake and cremini mushrooms.
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14
In a large pot of boiling water, cook noodles until tender; drain.
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15
Meanwhile, in a wok, heat remaining oil over medium-high heat.
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16
Add 1 tbsp (15 ml) of the green onion and the ginger; cook 10 seconds.
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17
Stir in julienned wood-ear fungus and white pepper; cook, stirring constantly, 1 minute.
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18
Stir in remaining shiitake soaking liquid up to 1/2 cup (125 ml) and stock; bring to a boil and cook until reduced by one-third.
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19
Stir in oyster mushrooms and mushroom-vegetable mixture; cook until oyster mushrooms soften.
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20
Stir in oyster sauce and cornstarch mixture; cook until thickened.
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21
Stir in remaining green onions, enoki mushrooms, pine nuts and sesame oil.
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22
Serve over cooked noodles.
