Vegetable Lomein

• 6 ounces fresh egg noodles
• 1/2 red bell pepper
• 2 tablespoons sesame oil
• 1 teaspoon grated fresh ginger
• 3/4 cup shredded Chinese cabbage
• 12 snow pea pods
• 3/4 cup bean sprouts
• 1/4 cup soy sauce
• 1 teaspoon cornstarch

1. Bring a large saucepan of water to a boil.
2. Add the noodles and cook for 3 to 4 minutes, or until just tender.
3. Drain and set aside.
4. Meanwhile, remove the seeds from the red bell pepper and cut it into 1/4-to 1/2-inch pieces.
5. Heat the oil in a wok or large saute pan over high heat.
6. Add the red bell pepper and cook for 2 minutes.
7. Add the ginger and cabbage and cook, stirring constantly, for 2 minutes.
8. Add the pea pods and bean sprouts and cook, stirring constantly, for 2 minutes, or until the cabbage is tender.
9. Combine the soy sauce and cornstarch thoroughly, slowly add the mixture to the pan, and stir until the sauce thickens slightly Add the noodles to the pan and, using 2 forks, toss the noodles until they are completely coated with the sauce and the vegetables are evenly distributed.
10. Make sure you dont cook pasta until it is soft.
11. You want to aim for a slight resistance when you bite into it.
12. This is called al dente, which is Italian for to the tooth.

egg noodles, red bell pepper, sesame oil, ginger, shredded chinese cabbage, snow, bean sprouts, soy sauce, cornstarch

Taken from www.epicurious.com/recipes/food/views/vegetable-lomein-380050 (may not work)