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1 (1- oz.) package dried shiitake mushrooms
1 (5.29-oz.) package Dynasty Saifun Noodles
Vegetable oil
1/2 of a 14-oz. package firm tofu, cut into 3/4-inch squares
2 tsp. sesame oil
2 carrots, peeled and sliced
1 (15- oz.) can straw mushrooms, drained
1 (15- oz.) can bamboo shoots, drained
1/2 of a 15-oz. can whole baby corn
1 cup water
2 tbsp. soy sauce
2 tsp. sugar
2 cups napa cabbage, sliced
1 bunch bok choy, coarsely chopped

This vegetarian stew recipe varies from family to family. It’s traditionally served on the first day of the Lunar New Year to bring good luck.

Prep: 30 minutes, Cook: 1½ hours
Stand: 30 minutes, Serves: 6

1. Soak shiitake mushrooms in enough hot water to cover for at least 30 minutes. Cut away and discard stems and slice mushrooms, reserving liquid.

2. Place saifun noodles in a large bowl and cover with boiling water; let stand for 30 minutes.

3. Heat 2 inches of vegetable oil in a medium saucepan until very hot. Press tofu between several layers of paper towels to remove excess moisture. Add to oil and cook for 5 minutes or until golden brown; remove and drain on paper towels.

4. Heat sesame oil in a large wok or stockpot over medium-high heat. Add carrots, mushrooms, bamboo shoots, baby corn and tofu; stir-fry for 15 minutes.

5. Add water, soy sauce, sugar, and the liquid from shiitake mushrooms and bring to a boil. Reduce heat and simmer for 1 hour, making sure there is just enough water to cover vegetables. Add to pot with cabbage and bok choy; cook for 10 minutes more.  

Nutritional Information:
311 calories, 8 g protein, 16 g total fat (2 g sat., 0 g trans), 36 g carbohydrate, 5 g fiber, 5 g sugar, 0 mg cholesterol, 665 mg sodium, 8 points