4 c. fresh rice noodles
4 tbsp. basic Chinese vegetable stock
1 c. bean sprouts
1 c. broccoli flowerettes
10 snow peas, trimmed
1 c. bamboo shoots
3 cloves garlic, chopped
1 c. sliced carrots
5 dried Chinese mushrooms, soaked in hot water for 30 minutes, discard stems, and slice

SAUCE:

2 tsp. corn flour
1 tbsp. dry sherry
1/2 c. basic Chinese vegetable stock
1 tbsp. low-salt soy sauce
1 tbsp. diced shallots
Freshly ground pepper
1 tsp. chopped fresh ginger

Drop noodles into boiling water. Reduce heat. Simmer for 1 minute and drain. Stir fry remaining ingredients in a non-stick frying pan or wok for 3 minutes with 4 tablespoons of stock. Return drained noodles to frying pan. Mix sauce ingredients. Pour sauce over chow mein and toss for 3 minutes over low heat. Serve hot.