Chow Mein

12 ounces Chinese egg noodles
2 tablespoons vegetable oil
1/2 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 medium onion, sliced
2 stalks celery, chopped
3 cups bean sprouts
2 cups bok choy, chopped
1/2 pound mushrooms, sliced
1 medium green pepper, chopped
2 scallions, chopped

1. Bring a large pot of water to a boil and add the egg noodles, cooking until just tender.
2. Meanwhile, heat a large skillet or wok over medium-high heat.
3. Drain the noodles and rinse under cold water; drain well. Add 1 tablespoon of the oil to the skillet and fry the noodles in batches until golden and crisp. Remove from the skillet.
4. Add remaining oil to the skillet and fry onion and celery until lightly browned. Add the bean sprouts, bok choy, mushrooms and green pepper and toss to combine.
5. Toss the noodles with the vegetables in the skillet.
6. Combine chicken broth, oyster sauce, soy sauce and cornstarch. Stir this into the wok.
7. Transfer chow mein to plates and top with scallions to serve.

Makes 4 servings