Directions

1. Prepare noodles according to package directions and set aside.
2. Soak mushrooms in warm water for 20 minutes. Squeeze dry, trim off stems, and cut into bite-sized pieces.
3. While mushrooms are soaking,make sauce by mixing the vegetable broth, soy sauce, cornstarch, and sugar in a small bowl. Set aside.
4. In a skillet or wok, heat peanut oil.Add garlic and ginger and stir-fry until garlic barely begins to brown.
5. Add mushrooms, cabbage, bean sprouts, and bamboo shoots. Stir-fry until tender (about 3 to 4 minutes).
6. Add sauce and noodles to pan.Lower heat, and simmer uncovered for 3 to 5 minutes.
7. Sprinkle with sesame oil, if desired, and toss well.
8. Remove from heat, garnish with scallions, and serve.