Vegetables Lo Mein

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1/4 lb Soft, fresh wheat 2 tb Cooking oil
-flour 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
4 servings
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. Serves 4