Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms

These noodles were so delicious, but very high in sodium (to which I am sensitive)....hence the 4 stars. I used a combination of fresh Shiitake and Cremini mushrooms. Since I could not find fresh ramen or the Szechuan chili paste, I used dried ramen (those ubiquitous inexpensive noodle soup bricks). Please note that 8 oz. of dried noodles equals 1 pound of fresh, so I used 2 ½ packages of the dried. I boiled them for exactly one minute, gave them a stir to loosen them, then drained and rinsed under very cold water to stop cooking, tossing the noodles with my hand to keep them loose. I kept them in the colander until ready to use. The substitute for the chili paste--white miso and sriracha (2 Tbs. miso and 1 ½ tsp. sriracha). I used low sodium soy sauce. While sautéing the onion/ginger, I added a handful of thinly sliced pea pods to give a bit of extra crunch. I then proceeded with the steps in the recipe as written. The resulting dish was really delicious, but I think if I make them again, I will make a little less of the sauce mixture to see if that helps with the sodium issues.