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1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots

Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the Grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery.
Stir-Frying: Heat wok to medium-high. When Hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push Vegetables up side of wok; add broth & Sugar, bring to boil. Add noodles, a handful at a time, stirring them into broth for about 20 seconds.
Combine Vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serves 4

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