Cantonese Chow Mein

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices. Trim excess fat from beef; shred beef. Toss beef, 1 Tbs. oil, 1 tsp. salt, 1 tsp. cornstarch, the soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Rinse bean sprouts in cold water; drain. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut green onions into 2 inch pieces. Mix 2 Tbs. cornstarch, the sugar and 2 Tbs. water. Heat 2 qt. water to boiling in Dutch oven. Stir in noodles. Cook uncovered over medium heat until noodles are soft and can be separated about 5 minutes; drain. Heat skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add ¼ C. oil; rotate skillet to coat all sides. Cook and stir noodles over medium heat until light brown. Keep noodles warm in 300 degree oven. Add 3 tsp. oil to skillet; rotate to coat side. Add mushrooms, bean sprouts, bamboo shoots and 1 tsp. slat; stir-fry 1 minute. Stir in chicken broth and oyster sauce; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Stir in beef and pea pods. Heat until beef is hot, about 1 minute. Serve over noodles; garnish with green onions.