| • | Cook the noodles in boiling water for 3 - 5 minutes. Drain the water.
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| • | Rinse all the vegetables under running water and drain thoroughly.
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| • | Cut the red bell pepper and celery into thin strips, string the snow peas and keep it aside.
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| • | Take oil in a wok and heat it.
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| • | Add the minced ginger and stir-fry briefly until aromatic.
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| • | Add the water chestnuts and fry then for a while.
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| • | Now add the other vegetables except for the moong bean sprouts.
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| • | Stir-fry briefly and add the noodles.
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| • | Stir in the dark soy sauce, sugar, and rice vinegar.
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| • | Now add in the bean sprouts and cook for a few more seconds and serve hot. |
