Mushroom Pork Noodle Stir-Fry

Rinse the dried shiitake mushrooms, then soak them in water for 1 to 2 hours until softened. Strain the soaking liquid through a coffee filter or fine sieve and reserve 1 cup for the sauce. Remove and discard the tough stems, then thinly slice the mushrooms.

Finely dice the onion or scallions and set aside. If using scallions, reserve some green tops for garnish. In a small bowl, stir the cornstarch and water together to make a smooth slurry.

Bring about 2 quarts of water to a boil and cook the noodles until just al dente according to package directions. Drain and rinse briefly with warm water to keep them from sticking.

Heat a wok or large skillet over high heat. Add the oil, then stir-fry the ground pork for about 1 minute, breaking it up until lightly browned. Add the onion and cook for 1 minute more, then add the sliced mushrooms and Shaoxing wine.

Stir in the reserved mushroom soaking liquid, soy sauce, dark mushroom soy sauce, sesame oil, and white pepper. Reduce the heat to medium-low and simmer for about 5 minutes so the flavors can meld. If the mushrooms are still slightly firm, add a few tablespoons of water and cook a little longer.