Noodles in Hot and Sour Mushroom Broth

Almost worthwhile getting a cold so you can have this. Use any noodle or mushroom you like. Don't make it if you are horrified of salt.

Ingredients:
One pound of mushrooms chopped very coarsely
Half a pound of noodles, your choice
One medium onion, chopped fine
4 cloves of garlic, minced
One small bunch of scallions, chopped fine. Leave 4" of green parts and cut them 1/2" for garnish
3 tablespoons olive oil
2 teaspoons toasted sesame oil
3/4 teaspoon red pepper flakes
1/2 cup good soy sauce. Low sodium soy sauce is not good soy sauce, OK?
1/4 cup rice or red wine vinegar
3 cups vegetable stock or water. Add more if you want a weaker broth

Directions:
In your wok or deep pan saute the garlic, onions, scallions and pepper flakes on medium-high heat, then add the chopped mushrooms. Cook and stir the mushrooms until they lose most of their water and are browned, about ten minutes.
Add the soy sauce, vinegar, water or vegetable stock and sesame oil, and cook at a simmer for 10 minutes. Turn off the heat and relax. When you have finished your drink, put your noodles in boiling salted water and cook until almost done. Drain and add them to the broth, and cook for a minute or two.
Put the noodles into your bowls with tongs, then ladle the mushroom broth on top, and add the scallion slices.