Hong Kong Style Pan Fried Noodles Recipe

Hiya CAB,
Just wanted to say that I really appreciated the way you wrote this recipe. I was raised in Hong Kong and have lived there for 35 years on and off and I get so annoyed by English versions of Chow mien as they use the wrong (cheaper / local) ingredients and serve up a soggy gluppy mess of overcooked, soggy fat noodles covered in a sauce which composition I dread to think.
I have searched the net for years looking for decent recipes (like mine ~ the real thing) and at last I have found yours. I like the methodical way in which you cook the individual components separately then combine them at the end. Your noodles are the way they should be and are done in Hong Kong Die Pie Dongs (street restaurants). The only thing that differs from your recipe, is that I use Dried dong Gu (Black Chinese Mushrooms) or dried Shitake Mushrooms, which I soaked in boiling water for over an hour, squeeze any liquid out of the mushrooms back in the hydrating liquid and then slice them to add with the veg (leaving a few whole for presentation). I reserve the hydrating liquid (from the mushrooms) mixing it into the other ‘sauce’ ingredients, which makes up a large part of the sauce as it adds such a deep flavour to the sauce (as it is done in Hong Kong). Like you I add some cornstarch with COLD water to thicken the sauce and once all the ingredients are mixed together and hot I pour it over the crispy noodles and let the sauce penetrate though to coat the noodles below.
Trying adding the dong Gu with the liquid and let me know what you think 
Thanks again for putting your (correct) recipe out there!

Mike