Serves: 4
Total Calories: 325

6 medium dried black mushrooms
1 medium carrot
4 ounces chinese pea pods
3 large stalks bok choy
3 green onions, (with tops)
1 cup sliced canned bamboo shoots
1 tablespoon cornstarch
1 tablespoon cold water
8 ounces rice sticks noodles
2 quarts water
2 tablespoons vegetable oil
2 teaspoons soy sauce
3 tablespoons vegetable oil
3/4 cup chicken broth (see Soups: Chicken Broth)

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips.

Cut carrot into 2-inch pieces. Cut pieces lengthwise into 1/8-inch slices. Cut slices lengthwise into 1/8-inch strips. Place carrots in boiling water. Heat to boiling drain. Immediately rinse in cold water. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse in cold water drain. Cut each pea pod lengthwise into 3 or 4 strips.

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Cut green onions diagonally into 1 1/2-inch pieces. Cut bamboo shoots lengthwise into thin strips. Mix cornstarch and 1 tablespoon water.

Pull noodles apart. Heat 2 quarts water to boiling stir in noodles. Cook uncovered 1 minute drain. Rinse in cold water drain.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add noodles stir-fry 2 minutes or until tender. Stir in soy sauce. Remove noodles from wok. Place on heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add mushrooms, bok choy stems and bamboo shoots stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in carrot, pea pods, bok choy leaves and green onions heat to boiling. Pour vegetable mixture over noodles.

4 servings

**In this recipe, the rice noodles are boiled briefly before being stir-fried with soy sauce and then served topped with a variety of Chinese vegetables. Use a nonstick skillet if you don't have a wok, and toss the noodles continuously so they don't overcook.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 325
Calories from Fat: 158

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice