Vegetable lo mein for two

Yield: 2 Servings

Ingredients:

1/4 lb Chinese noodles -- Dried or fresh
1/4 c Chicken stock -- low salt
2 tb Sherry
1 tb Oyster sauce
1 tb Cornstarch
1/2 ts Cayenne pepper
1 ts Ground 5 spice powder -- optional
4 ts Sesame oil
1 sm Onion -- sliced
2 Carrots -- sliced
2 Celery stalks -- sliced
3 Garlic cloves -- crushed
1 tb Fresh ginger root -- chopped
1/4 lb Snow peas
1/4 lb Bean sprouts
1/4 lb Mushrooms

Instructions:

Soy sauce low sodium Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes; drain. While water boils prepare sauce and vegetables. Mix chicken stock sherry oyster sauce cornstarch cayenne and 5-spice powder if using. (5-spice powder available in oriental markets and in some grocery stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry 1 minute. Add carrots and celery; cook 2 minutes. Add garlic ginger snow peas bean sprouts and mushrooms. Toss another minute then add drained noodles. Stir-fry 2-3 minutes stirring constantly to mix noodles and vegetables. Add sauce and toss for 2 minutes. Add remaining 3 teaspoons sesame oil and toss to blend. Serve immediately with soy sauce. Jo Merrill recipe from personal files. 11/14/93 (?) MM by CUZ