1 lb. of any of the following: boneless chicken thighs, shrimp, scallops, pork, veal, beef or fish (cut into strips)
1 tbsp. soy sauce
2 tbsp. sake (or sherry)
1/4 tsp. black ground pepper
5 tbsp. cooking oil
1 lg. onion, thinly sliced
2 lg. cloves garlic, minced
1 tsp. gingeroot, minced
1 sweet red pepper, seeded and thinly sliced
1/4 lb. snow peas
1/2 lb. sliced fresh mushrooms
3/4 lb. fresh Oriental noodles or rice noodles, cooked according to pkg. directions
2 tsp. curry powder
1 tbsp. soy sauce
1/4 c. fresh coriander leaves OR 2 minced scallions

In a medium bowl marinate meat or fish with soy sauce, sake (or sherry), and black pepper for 10 minutes. In wok or large skillet heat oil over medium-high heat. Add onion, garlic, gingeroot; cook 1 minute. Add pepper strips, snow peas and mushrooms; cook until crisp-tender (about 1 minute). Remove mixture from wok. Wipe wok (or pan) dry if moist and reheat on high heat. Stirfry meat or fish for 30 seconds, reduce heat slightly and add curry powder. Stirfry until spice blend is aromatic and meat or fish is cooked. Add vegetable mixture and cooked noodles and combine. Mix in soy sauce, coriander leaves (or green onions) and salt, if desired.