|Chinese noodles/Fine spaghetti||3 Ounce (Dried)|
|Boiling salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Salad oil||2 Tablespoon|
|Mushrooms||1/4 Pound , cut in 1/4 inch slices|
|Ground ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm) , minced / pressed|
|Grated lemon peel||1 Teaspoon|
|Crab meat/1 can, 7 ounce crab meat||1/2 Pound|
|Canned water chestnuts||6 Ounce , drained and thinly sliced (1 Can)|
|Frozen peas||5 , thawed (1/2 Of A 10 Ounce Package)|
|Cooked lean beef||1 1/2 Cup (24 tbs) , cut in matchstick size pieces (Roast / Steak)|
|Soy sauce||3 Tablespoon|
|Bean sprouts||1/2 Pound|
|Green onions||2 , finely chopped|
Cook noodles in boiling salted water for about 7 minutes or until barely tender; drain, rinse under cold water, drain again, and set aside.
Place wok over high heat.
When wok is hot, add oil.
When oil is hot, add mushrooms, ginger, garlic, and lemon peel.
Stir-fry for about 2 minutes or until mushrooms are limp.
Stir in crab, water chestnuts, peas, and beef.
Stir-fry for about 2 minutes.
Add 1 tablespoon of the soy; cover and simmer for about 1 minute.
Stir in noodles and bean sprouts.
Beat eggs with remaining 2 tablespoons soy.
Pour over mixture and cook for about 1 minute, stirring to coat ingredients.
Sprinkle with green onion.