1 sm. lettuce, roughly chopped
6 dried Chinese mushrooms, soaked in hot water for 30 minutes, discard stems, and cut into quarters
3 cloves garlic, finely chopped
1 tbsp. finely chopped fresh ginger
1 shallot, finely chopped
1 c. basic Chinese vegetable stock
3 c. fresh rice noodles, cut into strips
1 tbsp. low salt soy sauce
2 tbsp. dry sherry
2 tsp. corn flour
Freshly ground pepper

Stir fry lettuce, mushrooms, garlic, ginger, and shallots with half the stock in a non-stick frying pan for 3 minutes. Bring a large saucepan of water to the boil. Plunge in noodles for 1 minute. Remove and drain. Mix soy sauce, sherry, and corn flour with remaining stock and add to frying pan. Stir in rice noodles. Season with pepper and simmer for 2 minutes. Serve hot.