4 oz Bean threads (fun see) *

3 tb Vegetable oil

1/2 t Vegetable oil

1/2 t Cornstarch

1 tb Dark Chinese soy sauce

1 t Light Chinese soy sauce

1 c Dark chicken meat **

1 Garlic clove; crushed

1/2 c Chinese black mushrooms

1 c Thin sliced Chinese cabbage

1/2 c Thinly sliced bamboo shoots

2 c Bean sprouts

1/2 c Chinese pea pods

1/4 t Sugar (optional)

*Note: If Fun See bean threads are not available, vermicelli may be used instead. ** Chicken should be thinly sliced. Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons 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. Makes 4 to 6 servings