- 3/4 pound fresh noodles

		- 6 Chinese mushrooms, soaked in water

		- 3 large celery stalks, cut in 3" lengths

		- 2 bamboo shoots, chopped

		- 1 cup bean sprouts

		- 2 tablespoons oil

		- 1/2 teaspoon salt

		- 1 cup vegetable or chicken broth

		- 1/2 teaspoon sugar

		Boil noodles in salted water until just done,
			about 4 minutes.
		Drain well and rinse in cold water briefly.

		Stir in a small amount of oil to prevent sticking.
		Stir fry the 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.