Stir-Fried Egg Noodles with Shrimp and Shitake Mushrooms

For the sauce:

� cup soy sauce
� cup water
2 Tablespoons hoisin sauce
1 Tablespoon sesame oil
1 teaspoon Asian fish sauce
1 jalapeno chile, minced
2 Tablespoons minced ginger
2 cloves garlic, minced
For the stir-fry:

� pound dried thin egg noodles
2 teaspoons scallion oil or canola oil
3 Tablespoons canola oil
16 large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
16 small shiitake mushroom caps, quartered
� cup oyster mushrooms, sliced
2 cups soybean sprouts or thinly sliced asparagus
� cup sugar snap or snow pea pods, thinly sliced on the diagonal
Cilantro sprigs and finely shredded scallions, for garnish
To make the sauce, stir all the ingredients together in a medium bowl and set aside.

Bring a large pot of unsalted water to a boil. Cook the egg noodles according to the instructions on the package. Drain, toss in the scallion or canola oil, and set aside.

When ready to cook, heat a large wok or deep skillet over high heat. Add the 3 tablespoons canola oil and swirl to coat; heat the oil until it ripples. Add the shrimp and cook, tossing, 3 to 4 minutes. In order, add the shiitakes, oyster mushrooms, bean sprouts, and peas, tossing after each addition. Add the noodles and pour in the sauce. Cook, tossing, until the vegetables are just cooked through and everything is evenly coated with the sauce. Serve in a large bowl, sprinkled with the cilantro sprigs and shredded scallions.