Download this recipe.
3/4 pound noodles fresh
6 mushrooms chinese, soaked in warm water
3 celery stalks, shredded to about 3" lengths
2 bamboo shoots sliced and shredded
1 cup bean sprouts
2 tablespoons oils
1/2 teaspoon salt
1 cup broth and mushroom water
1/2 teaspoon sugar
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
