Categories: Vegetables, Oriental 
      Yield: 4 servings 
  
    3/4 lb Fresh noodles 
      6    Chinese mushrooms 
           - soaked in warm water 
           - and shredded 
      3 lg Celery stalks 
           - shredded to about 
           - 3-in lengths 
      2    Bamboo shoots 
           - sliced and shredded 
      1 c  Bean sprouts 
      2 tb Oil 
    1/2 ts Salt 
      1 c  Broth and mushroom water 
    1/2 ts Sugar 
  
  BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well 
  and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry 
  mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and 
  broth, oyster sauce and sugar. Push vegetables up side of the wok and add 
  noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch 
  mixed with a teaspoon of water if a thicker sauce is desired.