Lo Mein

• 12 cup chicken broth
• 2 ounces bok choy
• 1 -1 12 cup bean sprouts, fresh
• 2 garlic cloves, minced
• 12 cup bamboo shoot, shredded
• 12 cup carrot, shredded
• 4 tablespoons oil
• 8 ounces dry egg noodles (Chinese-style)
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 12 teaspoon salt
• 12 teaspoon sugar
• 1 dash white pepper

1. Heat 5 to 6 cups water to a rapid boil.
2. Add noodles.
3. Cook for 4-5 minutes or until done.
4. Drain and rinse with water.
5. Have all ingredients ready.
6. Heat 2 Tablespoons oil in a wok; stir-fry carrots, bamboo shoots, bok choy and bean sprouts in that order.
7. Add salt and sugar; cook for 1 1/2 minutes.
8. Toss well and remove.
9. Heat two more tablespoons of oil in a skillet or wok; saute garlic for 15 seconds, then add noodles.
10. Turn heat to medium; add 1/2 cup chicken broth and remaining seasonings.
11. Cover.
12. Let it cook for 2-3 minutes.
13. Turn heat to high.
14. Toss noodles gently.
15. Add vegetables; mix well.
16. Serve hot.

chicken broth, choy, bean sprouts, garlic, bamboo shoot, carrot, oil, egg noodles, rice vinegar, oyster sauce, soy sauce, salt, sugar, white pepper

Taken from www.food.com/recipe/lo-mein-295697 (may not work)