12 oz. pkg. chow mein noodles
4 c. mung bean sprouts (3/4 lb.)
1 lb. broccoli florets
1 med. red bell pepper, chopped
6 green onions, chopped
1-2 tbsp. fresh ginger root, minced
2 cloves garlic, minced
1 lb. shrimp, peeled & deveined
2 tbsp. peanut or salad oil
1/4 c. soy sauce
1 tsp. sesame oil
1/2 tsp. cayenne pepper, optional

Have all ingredients ready. This assembles quickly. Place bean sprouts in colander. Rinse. Cook chow mein noodles (break in half) in large pot (10 quart works well) until almost done. Add broccoli to boiling noodles, cook 2 minutes. Add shrimp. Cook until just opaque (1-2 minutes). Pour noodles, broccoli and shrimp over the sprouts and allow all to drain. Saute ginger, pepper, onion and garlic in 2 tablespoons oil for 1-2 minutes.

Place sauteed vegetables in large bowl. Add the sprouts, noodles, broccoli and shrimp. Pour 1/4 cup soy sauce over all. Sprinkle 1 teaspoon sesame oil. Add cayenne if desired. Toss and serve immediately. Serves 4-6. Note: Omit shrimp for a vegetarian dish.