Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

8

 ounces

 chow mein noodles -- cooked and drained

2

 tablespoons

 vegetable oil

1

 small

 sweet onion -- sliced thin

1

 tablespoon

 ginger root -- minced

2

 cloves

 garlic -- minced

4

 ounces

 shiitake mushrooms -- sliced

5

 ounces

 water chestnuts -- sliced

1

 whole

 roasted red pepper -- sliced

 Sauce

2

 tablespoons

 hoisin sauce

2

 tablespoons

 low sodium soy sauce

1

 teaspoon

 rice wine vinegar

1/2

 teaspoon

 sesame oil

1

 tablespoon

 brown sugar -- packed

1

 teaspoon

 cornstarch

ICook noodles according to package directions. Rinse in cold water and set aside.

Heat oil in wok or large skillet over medium-high heat. Add garlic and ginger and cook 15 seconds.

Add mushrooms and onion. Cook for 2 minutes or until mushrooms and onions start to brown.

Add water chestnuts and red pepper. Cook for 1 minute.

Push vegetables to the side and add noodles. Cook for a couple of minutes or until starting to brown.

Mix sauce ingredients making sure cornstarch and sugar are dissolved.

Push noodles to the side and add sauce. Heat to boiling and sauce thickens.

Coat the vegetables and noodles with the sauce.

Notes: This is a vegetarian version of the dish. You can add meat if you want.

Makes 6 servings.