See below ingredients and instructions of the recipe
1/4 lb Soft, fresh wheat flour 2 tb Cooking oil
Noodles 1/4 ts Salt
6 Dried Jyo mushrooms (OR 1 c Chicken broth
10 Nami mushrooms) 1/2 ts Sugar
3 Large stalks celery Cornstarch paste
1/2 c Sliced bamboo shoots
Noodles: Add soft noodles to boiling salted water; stir with chopsticks
cook until noodles lose their floury taste but are still firm. Immediately
drain in colander rinse in cold water to arrest cooking process. If you
hold noodles for more than 10 minutes toss them with a little oil to
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami
mushrooms); slice in thin strips. Slice celery with the grain in thin
strips about 3" long. Cut bamboo shoots in strips to match celery.
Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of
pan. Add salt; stir briefly. Add mushrooms bamboo shoots; stir for about
30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up
side of wok; add broth sugar, bring to boil.
Add noodles, a handful at a time, stirring them into broth for about 20
seconds. Combine vegetables noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste. Add paste a little at a time, stirring constantly. Serve