Mama’s Noodles with Mushrooms and Ham

1. In a medium shallow bowl soak the mushrooms in 3/4 cup cold water 30 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard the stems and thinly slice the caps. Set aside. Soak the noodles in a bowl with enough warm water to cover 20 minutes or until they are soft and pliable. Drain and set aside.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the ginger, and stir-fry 10 seconds. Add the bean sprouts and stir-fry 1 minute. Add the mushrooms, 1/2 teaspoon of the salt, and the sugar and stir-fry 1 minute or until the sprouts are cooked but still crisp. Transfer to a shallow bowl and toss with 1 teaspoon of the sesame oil and 2 teaspoons of the soy sauce.

3. Add 1/2 cup of the reserved mushroom soaking liquid, the remaining 1 teaspoon soy sauce, and 1 teaspoon sesame oil to the unwashed wok. Add the rice noodles and warm over medium heat, stirring constantly, 2 to 3 minutes until all the liquid is absorbed and the noodles are just tender. Add the bean sprout mixture and the remaining 1/2 teaspoon salt, and stir-fry 1 minute until combined. Transfer to a platter. Sprinkle on the shredded ham, scallion, and cilantro sprigs.