Asian Green Bean Mushroom Pho Noodle Fry

I love Asian noodles; in so many forms.  And I look for fresh noodles wherever I can - typically in a local Asian or Farmer's market.  I am always trying to balance the carbs from the noodles with veggies, so I'm always pounding on veggies in such dishes.

Use whatever veggies you love or have on hand here, but I'd suggest a much larger proportion of veggies to noodle.
4-6 dried shiitake mushrooms
2 cups green beans, trimmed and cut into 1-1/2 inch pieces

Sauce:
1/4 cup Asian sweet chili sauce
1 Tbsp hoisin sauce
1 tsp fish sauce
2 tsp sesame oil

1/2 lb fresh thin rice noodles (for Vietnamese Pho, or angel hair pasta)
1 medium onion, sliced
1 orange pepper, diced
2 Tbsp butter
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced

Soak the mushrooms in a bowl of hot water for about 10 minutes until well rehydrated. Drain and slice thinly.

Prepare a large bowl of water with ice cubes in it. Set aside. Bring about 4 cups water to a boil in a pot. Add 1 tablespoon Kosher salt to water. Add the green beans and gently boil for 5 minutes. Remove the green beans with a strainer to a bowl of ice water, reserving the hot water. When the green beans are cold, return to a strainer and drain well.

Return the hot water to a boil. Toss the noodles into the water for about 2-3 minutes for fresh Pho rice noodles. Otherwise cook according to package directions. Drain noodles well.

Whisk together the sauce ingredients and toss with the noodles. Set aside.

Meanwhile, sauté the onions and peppers in a skillet for about 5 minutes.

Add the butter, mushrooms, garlic and ginger and cook another 2 minutes.

Add the drained green beans and heat through. Now add the noodles and gently toss everything together as you heat the dish through.

Serves 4-6 as a warm side dish.