Chinese New Year Noodles

• 2 tablespoons peanut oil
• 1/2 teaspoon salt
• 3 each garlic cloves chopped fine
• 1/4 teaspoon ginger freshly grated
• 6 each mushrooms, chinese dried, soaked for 2 hours, cut julienne
• 1 cup napa (Chinese) cabbage
• 1/4 cup lily buds, dried dried, soaked for 1 hour
• 2 ounces bean curd skin, dried, soaked for one hour
• 1/2 cup bamboo shoots cut julienne
• 2 tablespoons foo yee
• 1 tablespoon soy sauce, light
• 18 teaspoon sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon white pepper ground
• 1 teaspoon thai chili paste garlic and red chile
• 4 ounces noodles cellophane, (sai fun) soaked for one hour
• 2 cups chicken broth
• 1 x scallions, spring or green onions chopped

1. Soak and prepare the vegetables, mix the sauce, and then go to it.
2. Heat the wok and add the oil, salt, garlic, and ginger.
3. Chow for a moment and then add the vegetables.
4. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.
5. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.
6. Taste for salt and place in a serving bowl.
7. Garnish with green onions and serve.

peanut oil, salt, garlic, ginger freshly, mushrooms, cabbage, lily buds, curd skin, bamboo shoots, foo yee, soy sauce, sugar, sesame oil, white pepper, thai chili paste garlic, noodles, chicken broth, scallions

Taken from recipeland.com/recipe/v/chinese-new-year-noodles-46203 (may not work)