Chinese New Year Noodles

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1/2 teaspoon	2.5ml	Salt
3		Garlic - chopped fine
1/4 teaspoon	1.3ml	Freshly grated ginger
		Vegetables
6		Chinese dried mushrooms - cut
		- julienne
1 cup	237ml	Napa cabbage
1/4 cup	59ml	Dried lily buds soaked for- one hour (opt)
2 oz	56g	Dried bean curd skin - soaked- for one hour (opt)
1/2 cup	118ml	Bamboo shoots - cut julienne
		Sauce
2 tablespoons	30ml	Foo yee
1 tablespoon	15ml	Light soy sauce
1/8 teaspoon	0.6ml	Sugar
2 teaspoons	10ml	Sesame oil
1/2 teaspoon	2.5ml	Ground white pepper
1 teaspoon	5ml	Garlic & red chile paste to
		- taste
		Additional
4 oz	113g	Cellophane noodles - (saifun)
		- soaked for one hour
2 cups	474ml	Chicken stock
		Green onions - chopped

Recipe Instructions

Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables.

Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.

Taste for salt and place in a serving bowl. Garnish with green onions & serve.

From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.

Note: Chow and chowing are the Chinese term for stir-frying.

Source:
Janet Eng of Buena Park, CA

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