Asian Noodle, Mushroom, and Cabbage Salad
['12 large dried shiitake mushrooms', '1 tablespoon peanut oil', '3 cups thinly sliced Napa cabbage', '1 tablespoon minced peeled fresh ginger', '1 tablespoon minced garlic', '14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped', '3 tablespoons soy sauce', '1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles', '1/3 cup oriental sesame oil', '2 tablespoons fresh lemon juice', '1 tablespoon unseasoned rice vinegar', '2 teaspoons sugar', '3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish', '1 cup chopped fresh cilantro']
Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
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