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Ingredients

• Two 7-ounce packet bean curd strands
• 10 ounces vegetables for stir-frying, such as asparagus, broccoli, bok choy, washed and cut into 1-inch segments
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon oyster sauce
• For simmering the noodles:
• 3 tablespoons stock or water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt
• 1 tablespoon, chili-garlic paste, optional
• 5 stalks celery, julienned
• One 7-ounce packet bean curd strands
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• For simmering the noodles:
• 3 tablespoons stock or water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt
• 1 tablespoon, chili-garlic paste, optional

Description

Serious Eats