Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  noodles

1/2

  cup

  frozen peas

1/2

  cup

  frozen corn

1/2

  cup

  frozen lima beans

1

  medium

  shallot -- minced fine

1

  clove

  garlic -- minced fine

1

  tablespoon

  ginger root -- minced fine

8

  ounces

  mushroom caps -- sliced

5

  ounces

 water chestnuts -- canned -- sliced

5

  ounces

  bamboo shoots -- canned -- sliced

1

  whole

  roasted red pepper

8

  ounces

  Chinese BBQ pork -- diced see recipe

  Sauce

2

  tablespoons

  low-sodium teriyaki sauce

2

  tablespoons

  sweet sherry

1

  tablespoon

  Tiger Sauce or other chili sauce

1/2

  teaspoon

  sesame oil

1

  tablespoon

  plum sauce

1

  tablespoon

  hoisin sauce

1

  tablespoon

  brown sugar

1

  tablespoon

  vegetable oil

1

  tablespoon

  water

1

  tablespoon

  cornstarch

Make noodles according to package directions. Drain.

Mix teriyaki sauce, sherry, chili sauce, sesame oil, plum sauce, hoisin sauce, and brown sugar together. Set aside. 

Add oil to wok or large frying pan and heat to medium-high.

Add ginger, garlic, and shallots and cook until fragrant about 30 seconds.

Add peas, corn, lima beans, mushrooms, red pepper, water chestnuts, bamboo shoots, and pork. Cook until heated through. 

Move vegetables to side of wok or frying pan. Add sauce and heat to boiling.

Mix water and cornstarch and add to sauce. Boil sauce until thickened.

Add noodles to wok and mix everything together until coated with sauce.

Makes 8 servings.