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Bean noodles (also known as clear noodles or transparent noodles), 4 black mushrooms, a quarter of a carrot, 2 baby corns, 4 water-chestnuts, red pepper, celery, cilantro.
Spices:
Salt (1 teaspoon), soy sauce (1 tablespoon), sugar (1 teaspoon), white pepper powder, cornstarch, sesame oil.
Procedure:
1) Soak bean noodles in water and cut into four sections. Dice mushrooms, carrots, baby corns, water-chestnuts and celery. Julienne red pepper.
2) Heat up wok and add two tablespoons of oil. Stir-fry mushrooms and red pepper. Add carrots, baby corns, water-chestnuts, and spices in a).
3) Add a bit of water and the bean noodles and cook with the lid on. Drain fluid from wok.
4) Heat up wok again and thicken the fluid from 3 with cornstarch solution. Add celery and sesame oil. Pour on to of bean noodles and garnish with cilantro before serving.
