Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  vegetable oil -- divided

8

  ounces

  angel hair pasta or other thin noodles cooked

8

  ounces

  extra lean ham -- diced small

1

  cup

  frozen peas -- defrosted

5

  ounces

 water chestnuts -- diced

5

  ounces

  bamboo shoots -- diced

2

  ounces

  pimientos -- diced

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced

  Sauce

2

  tablespoons

  low sodium soy sauce

1

  tablespoon

  plum sauce

1

  tablespoon

  hoisin sauce

1

  tablespoon

  sherry or rice wine

1

  teaspoon

  Tiger Sauce or other chili sauce

1

  tablespoon

  light brown sugar

1

  tablespoon

  water

1

  teaspoon

  cornstarch

Heat wok or large frying pan to medium and add one tablespoon of the vegetable oil. Add shallot and cook for one minute.

Add garlic and ginger and cook for 30 seconds.

Add ham, water chestnuts, bamboo shoots, peas, and pimentos. Cook for a couple of minutes.

Push vegetables aside and add pasta. Cook for a minute or two. Stir to combine.

Push everything to side and add sauce to center. Heat to boiling.

Mix cornstarch and water to make a slurry and add to sauce. Cook stirring until thickens.

Combine sauce with noodle mixture.

Makes 8 servings.