1/2 pound Chinese egg noodles, cooked and drained
Vegetable oil, to coat pan
1/2 cup sliced celery
1/2 cup sliced onions
1 cup bean sprouts
1/2 cup sliced green and red peppers
1/2 cup sliced carrots
Salt, to taste
Pinch sugar
Mushroom soy sauce, to taste
Heat the oil in a wok or large sauté 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.