Asian Noodle, Mushroom and Cabbage Salad  

Ingredients: Twelve large dried shitake mushrooms, One tablespoon of peanut oil, Three cups of thinly sliced Napa Cabbage, One tablespoon minced peeled fresh ginger, Two tablespoons of minced garlic, Fourteen green onions; twelve halved lengthwise and cut on diagonal into two inch lengths, two chopped, Three tablespoons of soy sauce, One pound package of fresh thin Chinese egg noodles or one twelve ounce package dried Chinese egg noodles, One third cup sesame oil, Two tablespoons of fresh lemon juice, One tablespoon unseasoned rice vinegar, One tablespoon of sugar, Three hardboiled eggs; Two thinly sliced, one chopped for garnish, One cup chopped fresh cilantro. 

Preparation: Place dried mushrooms into a medium sized bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 40 minutes. Drain mushrooms and cut off stems and discard; slice caps thinly. Heat peanut oil in a large wok over medium high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about two minutes. Add two-inch pieces of green onion, toss until green tops begin to wilt, about 30 seconds. Remove from heat immediately and stir in one tablespoon of soy sauce.

Cook noodles in a large pot of boiling salted water until just tender. Drain well; place in a large bowl. Whisk sesame oil, lemon juice, rice vinegar, and sugar together and add two tablespoons of soy sauce in a small bowl. Add to noodles. Add sliced eggs, three quarter cup of cilantro, and cabbage mixture; toss and blend well. Season with salt and pepper to taste. Cover and chill. 

Sprinkle salad with remaining green onions, chopped eggs and remaining chopped cilantro.