3/4 lb Fresh noodles 6 Chinese mushrooms - soaked in warm water - and shredded 3 lg Celery stalks - shredded to about - 3-in lengths 2 Bamboo shoots - sliced and shredded 1 c Bean sprouts 2 tb Oil 1/2 ts Salt 1 c Broth and mushroom water 1/2 ts Sugar BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry 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.