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1
Put the mushrooms in a small bowl and pour boiling water over them.
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2
Let soak for 30 minutes.
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3
Meanwhile, cook the noodles in a large quantity of boiling water for 3 1/2 to 5 minutes.
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4
Drain, rinse under cold water, drain again, toss with a little sesame oil and set aside.
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5
Cut the scallops in half, toss with a little sesame oil and 3 1/2 teaspoons of cornstarch; refrigerate.
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6
Cut the flank steak as thinly as possible across the grain.
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7
Toss with 3 1/2 teaspoons cornstarch, in a little sesame oil and the dark soy sauce; set aside.
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8
When the mushrooms have soaked, squeeze them out over the soaking liquid, and reserve 1/4 cup of the liquid.
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9
Cut off the mushroom stems and discard; cut the caps in two and set aside with the bamboo shoots and bok choy.
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10
Lightly beat the eggs with a few drops of sesame oil.
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11
Heat a small frying pan and oil the bottom lightly.
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12
Pour in enough of the beaten egg to cover the bottom, pouring any excess back into the uncooked eggs.
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13
Cook just until set and remove.
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14
Repeat until all the egg is used up.
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15
Stack the egg crepes, roll them up and slice across the roll into shreds.
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16
Set aside.
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17
Mix the chicken stock with the light soy sauce, 3 1/2 teaspoons salt and the sugar; set aside.
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18
Heat this mixture in a small pot over low heat.
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19
Meanwhile, heat a wok over medium high heat until hot.
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20
Add 1 cup peanut oil and heat until the oil is very hot.
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21
Lower the noodles into the oil to form a nest and let them cook until brown on one side.
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22
(This may take 8 minutes or so.)
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23
Turn the noodles over and brown on the other side.
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24
(This will be much faster.)
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25
Remove to a large serving platter and keep warm.
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26
Cook the scallops very briefly in the same oil, remove and drain in a colander.
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27
Turn the heat off under the oil and add the beef.
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28
Stir just until the meat slices are separated and start to change color.
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29
Remove to drain with the scallops.
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30
Pour off all the oil but 1/4 cup and heat.
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31
Add the vegetables and stir-fry for 2 to 3 minutes.
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32
Add the seasoned stock and bring to a boil.
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33
Mix the reserved mushroom soaking liquid with 2 tablespoons of cornstarch until dissolved and stir into the chicken stock sauce.
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34
Stir until it thickens and clears slightly.
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35
Add the beef and scallops, then the wine and cook just until heated through.
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36
Pour over the noodles and serve garnished with the egg shreds.
