Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         flat noodles
   3      tablespoons   oil
   1      small         onion -- sliced
   1      cup           sliced broccoli
   1      cup           sliced mushrooms
     1/2  cup           sliced water chestnuts
     1/2  cup           sliced bamboo shoots
   1      cup           bean sprouts
   2                    garlic cloves -- chopped
   1      teaspoon      ginger -- chopped
   1      teaspoon      salt
   1      teaspoon      brown sugar
   2      tablespoons   soy sauce
   2      tablespoons   dry sherry
   1      tablespoon    sesame oil
   1 1/2  pounds        bean curd -- cubed
   2      teaspoons     sesame seeds
   2      tablespoons   cashew nuts
   2      tablespoons   green onions -- chopped
   2      tablespoons   green peppers -- chopped

Preparation:

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