Vegetable Stir-Fry with Glass Noodles

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2 ounces dried mung bean thread noodles

10 dried shiitake mushrooms

1 cup warm water

1 1/2 pounds vegetables, such as carrots, asparagus, green beans or snow peas

1/2 cup bamboo shoots

1 bok choy, thinly sliced

1/2 cup broccoli florets

1 small red pepper, julienned

3 tablespoons sesame or peanut oil

1 clove garlic, chopped

1/2 inch piece gingerroot, minced

1 onion, chopped

Salt, to taste

2 tablespoons soy sauce

3/4 cup mushroom-soaking water

2 teaspoons cornstarch diluted in 3 tablespoons water

1 teaspoon dark sesame, roasted peanut, or chili oil