Prepare the liquid for boiling the shrimp by putting the water, cooking wine, scallion and ginger in a medium stockpot and bring to a boil. Turn the heat down to medium and cook the liquid for about 15 minutes. This will infuse the flavors of the aromatics ingredients (ginger and scallion) into the broth. Add the shrimp to the pot and cook for about three minutes. Drain the shrimp and set aside. Strain the shrimp stock through a fine mesh strainer and reserve two cups of the liquid.

In a medium stockpot heat the vegetable oil for the crisp-fried garlic and onion, until it reaches 375 degrees F. Add the sliced garlic and onion and cook for about two minutes or until they just turn slightly brown. Immediately drain the garlic and onion and place them on a sheet of paper towel to absorb the excess oil. Remove all the oil except for two tablespoonsful.

While the oil is still hot return the pot to the stove and add the minced ginger and scallion. Stir-fry them on medium heat for about one minute or until fragrant. Add all the other ingredients for the wood ear sauce and cook for about 20 minutes uncovered. The sauce should reduce to a thick paste. Turn the heat off and cover the pot to keep the sauce warm while you cook the noodles.

In a large stockpot bring about half a gallon of water to a boil. Drop the noodles into the boiling water while separating them to prevent clumping during cooking. Cook the noodles for about two minutes then drain thoroughly.

Divide the noodles into four portions and place them at the bottom of four medium bowls. Top the noodles with equal amounts of the wood ear sauce, shrimp, watermelon radish and cucumber. Garnish with the crisp-fried garlic and onion as well as the sliced scallion. Serve immediately.