Chinese New Year Noodles

Ingredients

 * 2 tbsp peanut oil
 * ½ tsp salt
 * 3 cloves garlic, chopped fine
 * ¼ tsp freshly grated ginger

Vegetables

 * 6 Chinese dried mushrooms, cut julienne
 * 1 cup napa cabbage
 * ¼ cup dried lily buds soaked for one hour (opt)
 * 2 oz dried bean curd skin, soaked for one hour (opt)
 * ½ cup bamboo shoots, cut julienne

Sauce

 * 2 tbsp foo yee
 * 1 tbsp light soy sauce
 * ⅛ tsp sugar
 * 2 tsp sesame oil
 * ½ tsp ground white pepper
 * 1 tsp garlic and red chile paste to taste

Additional

 * 4 oz cellophane noodles (saifun) soaked for one hour
 * 2 cup chicken stock
 * green onions, chopped

Directions

 * 1) Remember the basic rule for chowing: have everything ready before you light the wok.
 * 2) Soak and prepare the vegetables, mix the sauce, and then go to it.
 * 3) Heat the wok and add the oil, salt, garlic, and ginger.
 * 4) Chow for a moment and then add the vegetables.
 * 5) Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.
 * 6) Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.
 * 7) Taste for salt and place in a serving bowl.
 * 8) Garnish with green onions and serve.