- 1/2 pound fresh egg noodles

		- 1 can bamboo shoots

		- 1 can water chestnuts

		- 1/2 red bell pepper

		- 1 cup fresh snow peas

		- 2 celery stalks

		- 2 slices ginger

		- 2 TB dark soy sauce

		- 1 teaspoon sugar

		- 1 TB Chinese rice vinegar

		- 1 cup mung bean sprouts

		- 2 tablespoons oil for stir-frying, or as needed

		- Blanch the noodles in boiling water
			for 3 - 5 minutes, or cook according
			to the package directions.

		- Prepare the vegetables: Rinse all the
			vegetables and drain thoroughly.
		(Rinse the bamboo shoots and canned water
			chestnuts under warm running water
			for several minutes to remove any tinny taste).
		Cut the red bell pepper in half,
			remove the seeds, and cut into thin strips.
		String the snow peas and cut the
			celery into thin strips on the
			diagonal Mince the ginger.

		- Heat the wok and add 2 tablespoons oil.
		When the oil is hot, add the minced
			ginger and stir-fry briefly until aromatic.

		- Add the water chestnuts.
		Stir-fry briefly, and add the other
			vegetables except for the mung bean sprouts.
		Stir-fry briefly and add the noodles.

		- Stir in the dark soy sauce, sugar,
			and rice vinegar.
		Stir in the bean sprouts.
		Cook for a few more seconds and serve hot.