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From: Ken Hom The Complete Chinese Cookbook
Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
Blanch the noodles in a large pan of boiling water for 5 minutes, or until they are soft. Drain well and set aside.
Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger and chives and stir-fry for 30 seconds.
Then add the mushrooms and the sauce ingredients and cook over a high heat for 1 minute.
Add the noodles and cook in the sauce for about 2 minutes, or until the sauce is absorbed into the noodles.
Add the crabmeat and mix well.
Ladle the noodles into a large bowl or individual bowls, garnish with spring onions and serve at once.