1/2 pound noodles
2 oz.canned bamboo shoots
2 tbsps peanut oil 3 garlic cloves, crushed
1 onion, sliced
1/2 pound small button mushrooms, whole
1 tbsp light soy sauce
2 tbsps dark soy sauce
2 tsps finely chopped fresh ginger
3 tbsps vegetable stock
1 tbsp rice wine or dry sherry
1 tsp sugar
1/4 pound bean sprouts
Fresh coriander sprigs
Cook the noodles in boiling water for 4 to 5 minutes.
Drain the noodles, then put them into cold water until required.
slice the celery diagonally. Shred the bamboo shoots.
Heat a large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds.
Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
Drain the noodles thoroughly and put into the pan.
Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts.
Continue to stir-fry for another 2 minutes and then add the bean sprouts.
Stir well and turn it onto a serving platter.
Garnish with fresh coriander sprigs.