Method:

1. Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside. 

2. Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. 

3. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside. 

4. Place the wok over medium−high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir−fry 2 minutes. 

5. Stir the sauce and add it to the wok and continue to stir−fry until the mixture begins to boil, about 30 seconds. 

6. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. 

7. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately