1 lb. Soft Lo Mein Noodles (cook in boiling water for 1 min., rinse and
drain)
1/3 lb. beef (shredded and marinated)
1 lb. bean sprouts (washed)
3 Chinese mushrooms (pre-soaked in water for a few hours, shredded)
1 med. size carrot (shredded)
3 scallions (shredded)
2 slices ginger root
1 clove garlic
8 to 12 tbsp. cooking oil

SAUCE:

Mix well:

2 tbsp. dark soy
1/2 tsp. sugar

BEEF MARINADE:

1/2 tsp. wine
1 tbsp. light soy
1/2 tsp. sugar
Sprinkle pepper
1 tsp. cornstarch
Dashes sesame oil
1 tbsp. cooking oil

1. Heat 2 tbsp. oil in wok over high temperature. Brown 1 slice ginger root and 1 garlic, discard.

2. Stir-fry bean sprouts for 1 minute. Sprinkle some salt, remove.

3. Heat 3 tbsp. oil over high temperature. Brown 1 slice ginger root. Add beef and mushrooms, stir-fry for 2 minutes, remove.

4. Heat 1 tbsp. oil, put in carrot, cook for 1 minute. Add 3 tbsp. oil. When wok is smoky hot, put in noodles, stir-fry quickly and turn heat to medium.

5. Add scallions, bean sprouts, beef and mushrooms. Stir-fry to mix them with noodles thoroughly.

6. Pour in sauce and stir-fry for another minute, serve.