8 oz. Whole Wheat Vermicelli
½ lb. Mushrooms
1 Small Onion
1 Small Pepper
4 oz. Peapods
4 oz. Bamboo Shoots
4 oz. Water Chestnuts
½ Cup Alfalfa Sprouts
¼ Cup Tamari Soy Sauce
¼ Cup Sesame Oil
½ tsp. Ginger


Wash and chop mushrooms, onion and green pepper.
Steam pea pods, bamboo shoots and water chestnuts
until tender (about 5-10 minutes).
In a large skillet, sauté the mushrooms, onion, and
pepper in oil until the onions become transparent.
Prepare Vermicelli al dente.
Combine all of the ingredients in the skillet and
stir gently.
Sauté a few minutes until all the flavors blend together.
Serve with other oriental dishes.
Accompany with small dish of
Sweet & Sour Sauce.