Fine egg noodles - 200 gms
Oil - 2 tbsp
Bamboo shoots -1 cup
Almonds - 1 cup (sliced)
Mushrooms- 1 cup (sliced)
Chicken broth - 1/2 cup
Soy sauce -3 tbsp
Salt to taste
- Cook noodles in boiling, salted water for 8-10 minutes until done. Drain.
- Heat oil in wok, stir fry noodles for 3 minutes.
- Add bamboo shoots, almonds and mushrooms; mix well.
- Stir in broth, soy sauce and salt.
- Cover and simmer until liquid is almost absorbed.
- Remove and serve hot.