Vegetarian Chow Mein

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Vegetarian Chow Mein Source: Ken Hom's Asian Vegetarian Feast (adapted)Serves 41/2 pound dried or fresh egg-less noodles2 ounces celery 2 ounces canned bamboo shoots2 tablespoons oil3 garlic cloves, crushed1 small onion, finely sliced1/2 pound small button mushrooms, whole1 tablespoon light soy sauce2 tablespoons dark soy sauce2 teaspoons finely chopped fresh ginger3 tablespoons chicken or vegetable stock1 tablespoon lemon juice1 teaspoon sugar1/4 pound bean sproutsGarnishFresh coriander sprigsDirections:If you are using fresh noodles, blanch them first in alarge pot of boiling water for 3 to 5 minutes. If youare using the dried noodles, cook in boiling water for4 to 5 minutes. Drain the noodles, then put them intocold water until required. String the celery and slice diagonally. Shred thebamboo shoots. Heat a wok or large frying-pan and add the oil. Whenmoderately hot, add the garlic and stir-fry for 10seconds. Add the onion, mushrooms, celery, and bambooshoots and stir-fry for about 5 minutes. Drain the noodles thoroughly and put into the wok.Continue to stir-fry for 1 minute then add the rest ofthe ingredients except the bean sprouts. Continue tostir-fry for another 2 minutes and then add the beansprouts. Give the mixture a good stir and turn it ontoa serving platter. Garnish with fresh coriander sprigs.