Asian Noodle, Mushroom, and Cabbage Salad

Ingredients

• 12 large mushroom caps dried
• 1 pound egg noodles 12-ounce package egg noodles dried fresh chinese thin
• 1 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 14  green onions; 12 and cut on diagonal into 2-inch lengths halved lengthwise chopped
• 3  hardboiled eggs; 2 thinly sliced chopped for garnish
• 2 tablespoons juice of lemon fresh
• 3 cups napa cabbage thinly sliced
• 0.3 cup oriental sesame oil 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 3 tablespoons soya sauce 
• 2 teaspoons sugar 
• 1 tablespoon unseasoned rice vinegar 

Equipment

• bowl
• frying pan
• whisk
• pot
• wok

Directions

1. Place mushrooms in medium bowl; add enough boiling water to cover.
2. Let stand until mushrooms soften, about 45 minutes.
3. Drain mushrooms.
4. Cut off stems and discard; thinly slice caps.
5. Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat.
6. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes.
7. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds.
8. Remove from heat.
9. Mix in 1 tablespoon soy sauce.
10. Cook noodles in large pot of boiling salted water until just tender but still firm to bite.
11. Drain well; place in large bowl.
12. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl.
13. Add to noodles.
14. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
15. Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.