Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.
Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.
When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.
Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.
Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.
Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.
Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips