- 1/2 pound egg noodlesdried or fresh egg noodles
- 1 tsp sugar
- 3 tsp vegetable stock
- 2 ounces canned bamboo shoots
- 2 tbsp peanut oilfor stir frying
- 3 garlic clovecrushed
- 1 onionsliced
- 1/2 pound small button mushrooms
- 1 tbsp light soy sauce
- 2 tbsp minced ginger root
- 1 tbsp rice wine
- 2 ounce celery
- 2 tbsp dark soy sauce
- 1/4 pound bean sprouts
- 1 coriander sprigs
You can buy noodles at Chinese town or Chinese market. If you want to use rice noodle, you need to pay attention to the first step. Make sure only put rice noodle in boiling water for about 1 minute. In this way, rice noodle is more tasty with its own flavor.
If you are using fresh noodles, blanch noodles in a large pot of boiling water for about 3-5 minutes, If you are using the dried noodles, cook in boiling water for 4-5 minutes. Drain the noodles, and put into cold water until need it. Stirring the celery and slice diagonally. Shred the bamboo shoots.
Heat a large frying pan or wok and add the oil to it, when is hot at a medium heat, add the garlic and stir-fry for about 10 seconds, add the onion, celery, bamboo shoots, mushrooms and stir-fry for about 5 minutes.
Drain the noodles thoroughly and put into the wok, and continue to stir fry for about a minute then add all other ingredients except the bean sprouts, continue to stir-fry for another additional 2 minutes and then add the bean sprouts at last. Make sure mixture is well stirred and turn it onto a serving platter.
Serve and garnish with fresh coriander sprigs.