1/2 package of thin rice noodles
1 tablespoon oil
2 cups white or yellow onion, sliced
1 cup dried shiitake mushrooms, reconstituted in water for at least 20 minutes
1 cup dried cloud ear mushrooms a.k.a. black fungus, reconstituted in water for at least 20 minutes
3 cups cabbage, thinly sliced
2 tablespoons soy sauce OR vegetarian mushroom “oyster” sauce
1 teaspoon sesame oil
Boil water in a medium sized pot, take off heat and add noodles. Soak noodles for 5 minutes and drain, set aside.
Fry the onions in a pan in the oil at medium-high heat until onions are translucent, about 2 minutes. Add cabbage and sauté until cabbage begins to wilt, about 2 minutes. Add drained mushrooms (save water for a later use) and stir fry for about a minute. Add noodles and soy sauce or mushroom oyster sauce to the pan and stir gently until mixed.