Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Soft, fresh wheat flour
Noodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 Large stalks celery
1/2 c Sliced bamboo shoots
2 tb Cooking oil
1/4 ts Salt
1 c Chicken broth
1/2 ts Sugar
Cornstarch paste

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 prevent sticking.

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 immediately.

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