Prepare the dried mushrooms according to the package instructions. Cut vegetables into fine strips. Heat sesame oil in a wok or high pan, sauté mushrooms, carrots, Chinese cabbage and spinach for a few minutes. Add bamboo shoots and cook for another 2 minutes. Season with soy sauce, honey and salt. Mix 6 tablespoons of water with the cornstarch and stir into the vegetables. Bring to a boil and simmer with lid on for 2-3 minutes. Fry the noodles in vegetable oil according to package instructions and serve with the vegetables.
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