Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
1/4 c Dry sherry or water 1 tb Low sodium soy sauce
1/4 c Veg stock 1 ts Cornstarch
1 tb Chopped fresh ginger root 1/2 ts Chili powder
1 tb Minced fresh garlic 1 tb Minced cilantro; to taste

--------------------------NOODLES-------------------------------
2 tb Veg stock 1/2 c Canned or fresh sliced
3 tb White wine or water -water chestnuts
1 c Peeled, sliced and seeded 8 oz Egg or wheat based Asian
-cucumber -noodles such as lo mein,
1/2 c Diced red bell pepper -udon or ramen, cooked
1 c Fresh mung bean sprouts -and drained

Whisk together sacue ingredients. Pour into saucepan, bring to a boil
over med high heat. Reduce heat, simmer 2 mins, stirring, or until
sauce thickens slightly. Set aside.

In a wok over high heat, bring remaining stock to a boil; add wine or
water, cucumber, and bell pepper. Cook 1-2 mins, stirring. Stir in
beans sprouts and water chestnuts. Heat through; add cooked noodles
and sauce. Heat through, tossing to coat. Remove from heat. Makes 4
servings.

Per serving 103 cals, .2g fat

Magazine's note: Mung beans are small beans with yellow flesh and
green, yellow or black skin. Dried mung beans can be used in many
dishes without presoaking, or can be ground into flour to make
noodles.

From Vegetarian Times, Nov 1995
Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-27-95

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