Pour the water in a medium pot. Place the dried mushrooms in the pot. Roughly cut the ginger, carrots, scallions, lemongrass (lengthwise), cabbage, and transfer them to the pot of water. Add the salt, cinnamon stick, and cloves. Bring it to a boil, then let it simmer on low heat uncovered for 1 hour.

Strain the broth well in a fine mesh sieve, and return it to the pot. Remove the cooked dried mushrooms, finely chop them, and return them to the pot. Add the soy, sesame oil, honey, and stir. Taste, and add more soy if needed. Cover the pot, and set it aside. This is a fragrant mushroom broth, perfect for your Chinese dishes.

In a small bowl, prepare the glaze. Combine the grated ginger, crushed garlic, soy, rice vinegar, honey, and sesame oil. Taste to adjust the acidity and sweetness; you might need to add more vinegar or honey, depending on your taste. Set aside while you cook the mushrooms.

Cut your mushrooms into equal sized pieces. Heat a heavy bottomed nonstick skillet for 5 minutes. Pour the vegetable oil in, and swirl it around the skillet. Throw in the prepared mushrooms, and cook them for 3-4 minutes per side until browned. If the skillet dries out, add a splash of oil. Lightly season the mushrooms with salt and pepper after they begin to brown. Pour in the prepared glaze, and simmer for 1 minute while basting the mushrooms. Turn the heat off and keep them warm while you finish up.

While the mushrooms are browning, bring the broth to a boil. Cook the noodles according to the packet instructions. 2 minutes before they finish cooking, add the carrots and cabbage. You want them to stay vibrant and crunchy.

Serve the saucy fragrant noodles immediately! Divide them into 3 bowl, top with the glazed mushrooms, and spoon some of the delicious glaze all over the bowls. Finish with chopped scallions, crunchy peanuts, and chili flakes for a kick, if desired. Bon Appétit!