Probably every Chinese cook has his or her own version of this Cantonese staple, but this vegetarian version gets an added flavor boost with mushroom broth and sesame oil. Offer steamed dumplings to start, and, in typical Chinese fashion, several cut-up oranges and fortune cookies to end the meal.
1. Cook the noodles in boiling water according to package directions. Remove from the heat, drain, rinse under cold water and set aside.
2. Heat the oil in a large skillet or wok over medium to medium-high heat. Stir-fry the mushrooms and the “chicken” strips for 2 minutes, or until the strips start to brown. Remove “chicken” from wok, and set aside. Add the bell pepper, and stir-fry for 2 to 3 minutes, or until the pepper starts to wilt.
3. Whisk together the broth, cornstarch, ginger, garlic, soy sauce and sugar, and stir into the wok. Add the chicken back to the wok, and continue cooking and stirring for about 8 minutes more, or until the mixture thickens. Stir in the noodles, and cook until heated through. Remove from the heat, drizzle with the sesame oil and serve immediately.