We really like this at our house. It's nice to get away from meat once in awhile and all the flavors involved in this Lo Mein don't make you miss a thing. Simple and Delicious!

Sauce: The above ingredients include those needed to prepare the ginger salad dressing found in the dips and dressings section. A nice variation on this recipe is to use 2/3 parts soy sauce and 1/3 parts teryaki sauce. I also use a little more ginger, a little less vinegar, and a bit more celery.

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Instructions: BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok

Cut up all vegetables. Start the water boiling for the lo mein noodles. As it comes to a boil, add in a dash of soy sauce and some ginger powder to the water; it adds a lot of flavor to the noodles. Add noodles to water. In a wok or a big pan add a few tbsp of water. You can add oil, but it works

1 Cook pasta according to package directions. Drain. 2 Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion, and garlic until tender. Stir in bean sprouts and green onion; cook one minute. Stir cornstarch into chicken broth, and add to stir fry. Stir in hoison sauce,