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Post by ellise on Jul 20, 2005 4:26:59 GMT 10
1/2 lb. Chinese egg noodles, cooked and drained Vegetable oil, to coat pan 1/2 C. sliced celery 1/2 C. sliced onions 1 C. bean sprouts 1/2 C. sliced green and red peppers 1/2 C. sliced carrots Salt, to taste Pinch sugar Mushroom soy sauce, to taste Heat the oil in a wok or large saute pan. Place the vegetables in the pan and stir to mix. Add the noodles and let cook for about 3 minutes. Add the salt, sugar and mushroom soy sauce to taste. Toss and serve. Makes 2 servings.
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