1/2 lb Flat noodles

3 tb Oil

1 sm Onion, sliced

1 c Sliced broccoli

1 c Sliced mushrooms

1/2 c Sliced water chestnuts

1/2 c Sliced bamboo shoots

1 c Bean sprouts

2 ea Garlic cloves, chopped

1 ts Ginger, chopped

1 ts Salt

1 ts Brown sugar

2 tb Soy sauce

2 tb Dry sherry

1 tb Sesame oil

1 1/2 lb Bean curd, cubed

2 ts Sesame seeds

2 tb Cashew nuts

2 tb Green onions, chopped

2 tb Green peppers, chopped

Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal. Jack Santa Maria, "Chinese Vegetarian Cookery"