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1
Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes.
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2
Drain the liquid and set aside.
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3
Set a large saute pan over high heat.
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4
Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke.
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5
Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through.
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6
Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
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7
With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms.
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8
Add the remaining 1 tablespoon oil, if necessary.
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9
Cook until the vegetables are tender, 2 to 4 minutes.
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10
Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables.
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11
Cook for 2 minutes longer, or until most of the liquid has evaporated.
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12
Place a large pot of water over high heat and bring to a boil.
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13
Add the noodles and cook for 1 minute, just long enough to heat through.
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14
Drain well.
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15
Add the noodles to the pan with the vegetables, then add the pork and shrimp.
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16
Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft.
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17
Season with the salt and black pepper.
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18
To serve, divide the noodles between 2 plates.
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19
Garnish with the katsuobushi.
