Soy-Braised Wild Mushroom Noodles

If using dried shiitake mushrooms, rinse them well to remove any grit. Soak them in 2 to 3 cups of hot water for 2 to 3 hours, or until fully softened. Squeeze out the excess liquid, thinly slice the mushrooms, and strain and reserve the soaking liquid.

Quickly rinse the oyster mushrooms and beech mushrooms, then dry them well. Trim the beech mushroom bases if needed and separate any large clusters so the mushrooms cook evenly.

Heat the oil in a wok or heavy-bottomed pot over medium heat. Add the chopped shallots and the white parts of the scallions, and cook for 1 to 2 minutes until softened and fragrant.

Increase the heat to high and add all of the mushrooms. Spread them into an even layer and let them sear without stirring too often. Cook until the mushrooms release their moisture, then continue cooking until the liquid evaporates and the mushrooms are lightly browned.

Reduce the heat to medium and stir in the dark soy sauce, light soy sauce, and sugar. Add 2 1/2 cups of liquid, using the reserved mushroom soaking liquid and enough water to make up the full amount. Cover and simmer for 20 minutes.