1/2 lb Flat noodles

      3 tb Oil

      1 sm Onion, sliced

      1 c  Sliced broccoli

      1 c  Sliced mushrooms

    1/2 c  Sliced water chestnuts

    1/2 c  Sliced bamboo shoots

      1 c  Bean sprouts

      2 ea Garlic cloves, chopped

      1 ts Ginger, chopped

      1 ts Salt

      1 ts Brown sugar

      2 tb Soy sauce

      2 tb Dry sherry

      1 tb Sesame oil

  1 1/2 lb Bean curd, cubed

      2 ts Sesame seeds

      2 tb Cashew nuts

      2 tb Green onions, chopped

      2 tb Green peppers, chopped

  Heat a pot of salted water & boil the noodles till tender.  Rinse, drain &
  keep warm on a serving dish.  Heat oil in a wok & stir fry onion, broccoli,
  mushrooms, water chestnuts & bamboo shoots for 2 minutes.  Add bean sprouts
  & fry for 1 minute.  Place on dish with noodles.  Keep warm.
  Add a little more oil & fry ginger & garlic for 1 minute.  Stir in salt,
  sugar, soy sauce, sherry & sesame oil.  Add bean curd.  Fry gently till
  bean curd begins to brown.  Mix together with the noodles & vegetables.
  Keep warm.
  Add a little more oil to the wok & fry the sesame seeds, nuts, green onion
  & pepper till the nuts begin to brown.  Use a granish for the rest of the
  meal.
  Jack Santa Maria, "Chinese Vegetarian Cookery"