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1/2 lb. dried or fresh egg noodles
2 oz. celery
2 oz. canned bamboo shoots
2 tbsp. peanut oil
3 garlic cloves, crushed
1 sm. onion, finely sliced
1/2 lb. sm. button mushrooms, whole
1 tbsp. light soy sauce
2 tbsp. dark soy sauce
2 tsp. finely chopped fresh ginger
3 tbsp. vegetable stock
1 tbsp. rice wine or dry sherry
1 tsp. sugar
1/4 lb. bean sprouts
Fresh coriander sprigs for garnish

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.

String the celery and slice diagonally. Shred the bamboo shoots.

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. 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. Garnish with the fresh coriander sprigs. Serves 4.

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