Shittake Mushroom Stirfry

4 dried shittake mushrooms
3 scallions, chopped
1/2 cup hot water
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon sesame oil

8 ounces rice noodles
1 tablespoon vegetable oil
1/4 teaspoon red chili flakes
1 clove garlic, crushed
2 crimini mushrooms, sliced
2 button mushrooms, sliced
2 tablespoons almonds, chopped

1. Soak shittake mushrooms with scallions in a small bowl of hot water for about half an hour. Squeeze excess water out of shittake mushrooms back into the bowl and slice mushrooms thinly.
2. Stir together oyster sauce, soy sauce, corn starch and sesame oil and whisk into the mushroom broth. Set aside.
3. Soak rice noodles in boiling water while preparing the mushrooms.
4. Heat a large skillet or wok over medium-high heat. Add the vegetable oil, chili flakes and garlic, quickly stir to combine, then add the crimini, button and shittake mushrooms.
5. Fry mushrooms until they are brown and tender, but still retaining some moisture. Remove from heat and pour in prepared sauce, stirring until thickened.
6. Drain noodles and toss with mushrooms and prepared sauce. Garnish with chopped almonds.

Makes 4 servings