Servings
4-6 Persons

Ingredients
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)

Steps
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.