Hokkien Noodle & Fish Cake Stir Fry

I got to Chinatown today, and so picked up lots of fresh veggies and two new types of noodles:  hokkien and shanghai noodles.  Essentially, as far as I know, both noodles are very similar except for the fact that hokkien noodles are cooked and oiled.  They're perfect for stir frying, though.  In a normal grocery store, though, they might be just called 'stir fry noodles.'  The sauce I used for this dish is very light and easy, and all the ingredients should be very easy to find.

Hokkien Noodle & Fish Cake Stir Fry

1-2 oz fish cake (any kind of fish cake will do)
2 oz hokkien noodles
1/2 in. diakon, pealed
2 dried shiitake mushrooms
small bunch of broccoli
1/2 carrot pealed
2 small leaves napa cabbage
vegetable oil
1 Tbsp. oyster sauce
2 tsp. fish sauce
1/4 tsp. sesame oil
sesame seeds (optional, to serve)

Put the mushrooms in a small bowl and the noodles in another bowl, and cover both with boiling water.  Soak the mushrooms until they are reconstituted, then squeeze out the excess liquid and cut into strips.  After the noodles have softened, drain the water, rinse with cold water, and drain again.

Cut the fish cake into bite-sized pieces.  Pull the broccoli into pieces, and slice the carrot into 1/2 pieces on the diagonal.  Heat a little oil in a frying pan and saute the fish cake, broccoli, and carrot until browned and softened.

Cut the cabbage into 1 in. squares and slice the diakon into 1/8 in. slices.  Add both to the pan and stir fry 1-2 minutes.  Then add the noodles and cook until heated through.

Stir together the oyster sauce, fish sauce, and sesame oil.  Add the sauce to the pan and stir until coated and heated through.  Sprinkle with sesame seeds and serve.