Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon of peanut oil. Set aside.

Remove the mushrooms, but strain and reserve 1/2 cup of the soaking liquid. Trim and discard the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside.

Place a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for 2 minutes. Pour the sauce over the vegetables. Add the reserved noodles and stir until heated through, about 3 minutes. Serve immediately.