Cellophane noodles are transparent noodles that cook into a silvery spaghetti and are given crunch with water chestnuts and Chinese pea pods.

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Cut caps into 1/2-inch pieces. Soak noodles in warm water 5 minutes. Drain. Cut noodles into 4-inch pieces. Soak tiger lily buds in warm water about 5 minutes or until soft. Drain. Remove and discard tips. Cut bok choy stems (with leaves) diagonally into 1/2-inch slices. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute. Drain. Immediately rinse in cold water. Drain. Cut tofu into halves and cut each half into 1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Heat wok or large heavy skillet until very hot. Add 2 tablespoons vegetable oil and tilt wok to coat side. Add tofu and stir-fry carefully 1 minute. Remove tofu from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 3 tablespoons vegetable oil and tilt wok to coat side. Add mushrooms, tiger lily buds, bok choy, ginger root and salt. Stir-fry 1 minute. Add bamboo shoots and water chestnuts. Stir-fry 1 minute. Stir in water and heat to boiling. Add noodles and pea pods. Cook and stir 30 seconds. Add tofu, green onions and soy sauce. Cook and stir 30 seconds. Stir in sesame oil.