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1.
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Drop noodles into a large quantity of boiling water at least 2 quarts and cook 3 1/2 to 5 minutes until tender.
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Do not overcook.
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Drain and rinse well under cold water.
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Set aside.
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2.
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Place the mushrooms in a bowl and add boiling water to cover.
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Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture.
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Cut off and discard the tough stems and thinly slice the cap.
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3.
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Place the meat on a flat surface and cut it across the grain into the thinnest possible slices.
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Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of sesame oil.
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Mix to coat meat with the oyster sauce mixture.
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4.
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In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute.
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Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve.
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5.
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Heat 2 tablespoons of this reserved oil in the wok to almost smoking.
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Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds.
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Add the cabbage, sugar and salt.
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Cook, stirring, about 1 minute, remove vegetables from wok.
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6.
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Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan.
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Turn the heat to high, and when hot add the noodles.
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Cook, stirring, about 20 seconds.
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Add the bamboo shoots, mushrooms, and light soy sauce.
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Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce.
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Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef.
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Cook, stirring, about 2 minutes.
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7.
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Add the remaining sesame oil, toss to blend, and serve hot.
