½ red bell pepper
2 tablespoons of dark soy sauce
1 teaspoon sugar
1 tablespoon Chinese rice vinegar
1 can water chestnuts
½ pound fresh egg noodles
2 tablespoons oil for stir-frying
2 celery stalks
1 can bamboo shoots
1 cup mung bean sprouts
2 slices ginger
1 cup fresh snow peas
Blanch the noodles in boiling hot water for 3 to 5 minutes, or cook as per the directions in the package.
Rinse all vegetables and drain them thoroughly. (Rinse the bamboo shoots and canned water chestnuts in warm running water for several minutes for removing possible tinny taste). Cut the red bell pepper in half, after that remove the seeds, and cut them into thin strips. String the snow peas and also cut the celery into thin strips diagonally. Then, mince the ginger.
Add 2 tablespoons oil after heating the wok. When the oil becomes hot, add the minced ginger and stir-fry briefly until it starts to smell good.
Add water chestnuts. Then stir-fry briefly, and add other vegetables except for the mung bean sprouts. Add the noodles after stir-frying briefly.
Stir in the sugar, rice vinegar and dark soy sauce. Stir in bean sprouts. Cook few more seconds and serve while it is hot.