• 1 lb Asian Lomein or rice noodles
• 1 tsp ground ginger
• 1 tsp curry
• 1/8 tsp lemon grass
• 1/2 tbsp chili pepper flakes
• 1 tbsp or 3 cloves of minced garlic
• 1/4 cup Dark Soy Sauce
• 2 tbsp Hoisen Sauce
• 1/4 to 1/2 cup of Asian Wok oil or olive oil
• 1 1/2 cup Thai sweet chili sauce
• 1/4 tsp fish sauce (oil)
• 1 1/2 cup Blackberry Patch Toasted Almond Syrup
• 1/2 of a large sweet onion sliced very thin
• 1 small bag of fresh sugar pea pods
• 6 - 8 small sweet bonnet peppers sliced thin (NOT HOT, unless you like the heat.....it will be hot enough)
• 1/2 lb fresh sliced mushrooms (Shitake are best)
• 1/2 bag of angel shred cabbage (for coleslaw)
• 1/2 bag of broccoli slaw (in produce section)
• 1 small can of bamboo shoots
• Salt and pepper to taste
• Toasted sesame seeds and slivered almonds to garnish

Directions:

Start water boiling in a large pot for the noodles. You will need plenty of water....the noodles expand more than traditional Italian noodles. Cook according to package directions...but DO NOT over cook. Drain and rinse them very well with cold water. It is important to get them completely cooled off or they will get very strachy. Heat the oil in a large wok, hot enough that it spatters when you drip water in it. A really hot wok and oil are important to crisp the veggies so they do not get soggy. Add the garlic, onion, and peppers adn let them crisp up in the oil for about 3-5 minutes, be careful it will spatter. Reduce the heat to medium and add in the bamboo shoots, mushrooms, cabbage, pea pods and broccoli slaw. Let this cook down some until the cabbage starts wilting; you still want your veggies to remain crisp. At this point you may need to drain the water that cooks off the veggies. Reduce heat to medium low and toss in the soy sauce, fish sauce, Hoisen sauce, chili sauce, and Blackberry Patch Almond Syrup and coat veggies well. Cook this only onlg enough to get it hot. Remove from heat and then toss in the curry powder, ginger, lemon grass, and chili flakes... these spices are delivate so they are added last. Now dump in your cooled noodles and toss well to coat everything...only after everythingis tossed together return to medium heat only long enough to warm the noodles back up. You'redone! Garnish with the toasted sesame seeds and slivered almonds...you can even sprinkle on show chow mein noodles for texture. You can enjoy this dish cold as well!