Ingredients
* 1/2 pound dried or fresh egg noodles
* 2 ounces celery
* 2 ounces canned bamboo shoots
* 2 tablespoons peanut oil for stir-frying
* 1 garlic cloves, crushed
* 1 small onion, finely sliced
* 3 small button mushrooms, whole
* 1 1/2 pound 1 tablespoon light soy sauce
* 2 tablespoons dark soy sauce
* 2 teaspoons finely chopped fresh ginger
* 3 tablespoons vegetable stock
* 1 tablespoon rice wine or dry sherry
* 1 teaspoon Sugar
* 1/4 pound bean sprouts

Recipe

1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
2. String the celery and slice diagonally. Shred the bamboo shoots.
3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
4. Drain the Noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
5. Garnish with fresh coriander sprigs.

Nutritional Breakdown per serving:
335 calories (kcal); 10 g Total Fat (15 percent calories from fat); 12 g Protein; 51 g Carbohydrate; 54 mg Cholesterol; 901 mg Sodium; 4g Fiber (Based on a medium sized onion; also, the database does not have a category for dark soy sauce. Just to give an idea of how much it helps to cut back on oil in cooking, using 3 tablespoons instead of 2 increases the calorie count to 364 calories per serving). For more details visit http://www.indomunch.com

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