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4 oz Bean threads (vermicelli may be used as a substitute)
1 Garlic clove; crushed
3 tbsp Vegetable oil
1/2 c Chinese black mushrooms
1/2 tsp Vegetable oil
1 c Thin sliced Chinese cabbage
1/2 tsp Cornstarch
1/2 c Thinly sliced bamboo shoots
1 tbsp Dark Chinese soy Sauce
2 c Bean sprouts
1 tsp Light Chinese soy Sauce
1/2 c Chinese pea pods
1 c Dark chicken Meat **
1/4 tsp Sugar (optional)

Slice chicken in thin strips. Soak Bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 tsp oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes.
Heat wok or skillet and add 3 tbsps oil, coating bottom of pan. Rub surface of pan with Garlic clove, then discard Garlic. Add marinated chicken and marinade and stir-fry over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and Bean sprouts, stir-frying 1 minute after each addition. Add 2 cups water, cover and bring to boil. Remove cover, add noodles and stir well to combine.
Cover and cook 1 minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in Sugar, if desired, and remove from heat. Serve at once. 4-6 servings

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