Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

 noodles -- egg -- cooked

4

  whole

  green onions -- sliced thin

2

  ounces

  pimientos

1

  cup

  frozen peas

5

  ounces

 water chestnuts -- diced

5

  ounces

  bamboo shoots -- diced

1

  clove

  garlic -- minced fine

1

  teaspoon

  ginger root -- minced fine

1

  tablespoon

  Tiger Sauce -- or other chili sauce

1/2

  teaspoon

  sesame oil

2

  tablespoons

  dark brown sugar -- packed

1

  tablespoon

  plum sauce

1

  tablespoon

  hoisin sauce

2

  tablespoons

  sweet sherry

2

  tablespoons

  light soy sauce

2

  tablespoons

  vegetable oil

Mix Tiger Sauce, sesame oil, sugar, plum sauce, hoisin, sherry, and soy sauce together in small bowl and set aside.

Make noodles according to package directions. Drain and rinse. Drain again.

Heat oil in large frying pan or wok. Add onions, garlic, and green onions and cook until fragrant about 30 seconds.

Add pimentos, water chestnuts, bamboo shoots, and peas. Cook until peas defrost and everything is heated through.

Add noodles and mix well. Heat everything through.

Add sauce and toss to coat well. Heat until sauce is boiling.

Makes 8 servings.