Recipe for Chinese New Year Noodles


2 tablespoon peanut oil
1/2 teaspoon salt
3 cloves garlic, chopped fine
1/4 teaspoon freshly grated ginger
1 vegetables:
6 chinese dried mushrooms, cut julien; ne
1 cup napa cabbage
1/4 cup dried lily buds soaked for one hour; (opt)
2 oz dried bean curd skin, soaked for on; e hour (opt)
1/2 cup bamboo shoots, cut julienne
1 sauce:
2 tablespoon foo yee
1 tablespoon light soy sauce
1/8 teaspoon sugar
2 teaspoon sesame oil
1/2 teaspoon ground white pepper
1 teaspoon garlic & red chile paste to taste
1 additional:
4 oz cellophane noodles (saifun) soaked; for one hour
2 cup chicken stock
1 green onions, chopped


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.

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