Directions

1. Julienne carrots and English cucumber
2. Dice dried bean curd, water chestnuts, vegetarian ham and baby corn.
3. Mince ginger and celery.
4. Cut cilantro into one inch pieces.
5. Boil water and cook noodles until tender (based on the instructions on package). Drain water and pour a little cooking oil into the noodles to prevent them from sticking together (alternatively, rinse with cold water).
6. Heat a saucepan with a little cooking oil, when hot add minced ginger. When ginger is cooked, add bean curd, water chestnuts, and baby corn. Add sweet bean sauce and bean paste, simmer for around ten minutes.
7. Add garbanzo beans, simmer for another 5 minutes. Add corn starch and simmer until sauce thickens (around 3 minutes.)
8. Add sauce to noodles and put chopped vegetables, green bean sprout and pine nuts on top. Enjoy!
9. You can add chili pepper sauce if you like spicy noodle.