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.