in a bowl, cover mushrooms with warm water; let stand until mushrooms soften, 10 to 15 minutes. Squeeze mushrooms dry. Cut off and discard stems. Slice caps into V4-inch-wide strips. In a 3- to 4-quart pan, bring 2 quarts water to a boil on high heat. Add noodles and cook, uncovered, stirring occasionally, until tender-firm to bite, 8 to 12 minutes for dried noodles, 3 to 5 minutes for fresh ones. Drain noodles; return to pan and mix with sesame oil and 3 tablespoons oyster sauce. While noodles cook, place a wok or 10- to 12-inch frying pan over high heat. Add salad oil; when hot, add mushrooms, shrimp, ham, and ginger. Stir-fry until shrimp are opaque in center (cut to test), about 5 minutes. Stir in remaining oyster sauce and green onions. Pour noodles into a wide bowl. Pour shrimp mixture onto noodles. Serves 4 or 5. Per serving: 417 cal. (24 percent from fat); 31 g protein; 11 g fat (1.9 g sat.); 48 g carho.; 1,320 mg sodium; 136 mg chol. U Scanned and formatted by Miriam Podcameni Posvolsky Recipe by: Sunset Mag., Feb 95 Posted to EAT-L Digest by Leon & Miriam Posvolsky on Dec 28, 1997