Vegetable Chowmein Recipe

• 220 gms Fresh Egg Noodles
• 1 cup Bamboo Shoots
• 1 can Water Chestnuts
• 1/2 Red Bell Pepper (cut into half and discard the seeds)
• 1 cup fresh Snow Peas
• 2 Celery Stalks
• 2 slices Ginger (minced)
• 2 tbsp Dark soy sauce
• 1 tsp Sugar
• 1 tbsp Chinese Rice Vinegar
• 1 cup Moong Bean Sprouts
• 2 tbsp Oil for stir-frying

• Cook the noodles in boiling water for 3 - 5 minutes. Drain the water.
• Rinse all the vegetables under running water and drain thoroughly.
• Cut the red bell pepper and celery into thin strips, string the snow peas and keep it aside.
• Take oil in a wok and heat it.
• Add the minced ginger and stir-fry briefly until aromatic.
• Add the water chestnuts and fry then for a while.
• Now add the other vegetables except for the moong bean sprouts.
• Stir-fry briefly and add the noodles.
• Stir in the dark soy sauce, sugar, and rice vinegar.
• Now add in the bean sprouts and cook for a few more seconds and serve hot.