Description

One of the most wonderful things about Chinese home cooking is the variety and thriftiness of it all. Bits and pieces of leftovers, odds and ends, particularly of vegetables, are tossed together in happy chaos, creating that exciting sensation of chasing after the perfect bite—that ideal proportion of your favorite ingredients in one single mouthful.

Directions

1. Gather the ingredients.
2. Place the dried mushrooms in a large bowl. Add enough warm water to cover. Let soak to rehydrate. This may take several hours, so prepare this well in advance.
3. Place the noodles in a large, deep bowl and cover with hot tap water. Let soak until tender, about 30 minutes. If the noodles are not tender after 30 minutes, continue to soak 5 minutes longer. Meanwhile, prepare the other ingredients and begin cooking.
4. Keeping each vegetable separate, cut the cabbage into thin crosswise ribbons. Cut the bell pepper and red onion into thin slices. Peel and julienne the carrots. Halve any thick broccoli florets.
5. Remove the mushrooms from their soaking liquid, and cut them into thin slices. Reserve the liquid for later use.
6. Combine the curry powder, salt, white pepper, and MSG, if using, in a small bowl. Set aside.
7. Drain the noodles and set aside.
8. Heat a large wok over medium heat. Add 1 tablespoon of oil, and wait for it to shimmer, swirling it to coat the wok.
9. Add the eggs, stirring lightly to scramble, breaking them up into small curds until cooked through. Transfer the eggs to a plate and set aside.