Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Chinese noodles --
Dried or fresh
1/4 c Chicken stock -- low salt
2 tb Sherry
1 tb Oyster sauce
1 tb Cornstarch
1/2 ts Cayenne pepper
1 ts Ground 5 spice powder
-- optional
4 ts Sesame oil
1 sm Onion -- sliced
2 Carrots -- sliced
2 Celery stalks -- sliced
3 Garlic cloves -- crushed
1 tb Fresh ginger root -- chopped
1/4 lb Snow peas
1/4 lb Bean sprouts
1/4 lb Mushrooms
Soy sauce, low sodium

Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes;
drain. While water boils, prepare sauce and vegetables. Mix chicken
stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if
using. (5-spice powder available in oriental markets and in some
grocery stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add
onion; stir-fry 1 minute. Add carrots and celery; cook 2 minutes. Add
garlic, ginger, snow peas, bean sprouts and mushrooms. Toss another
minute then add drained noodles. Stir-fry 2-3 minutes, stirring
constantly, to mix noodles and vegetables. Add sauce and toss for 2
minutes. Add remaining 3 teaspoons sesame oil and toss to blend.
Serve immediately with soy sauce. Jo Merrill, recipe from personal
files. 11/14/93 (?) MM by CUZ

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