Chinese Noodle Casserole

(Courtesy of cooken-casseroles.com)

Ingredients:
1 pkg. (1 lb.) Chinese egg noodles, cooked
1 c. bean sprouts
1 c. cashews
1/2 c. frozen peas
1 can (8 oz.) sliced water chestnuts
1/2 c. sliced celery
1/2 c. sliced carrot
1/4 c. chopped green onion
2 Tbsp. shredded ginger
1/2 c. julienned red bell peppers
1/2 c. julienned green bell peppers
1 c. fresh mushrooms, quartered
SAUCE:
2 c. water
1 c. soy sauce
1 c. granulated sugar
3/4 c. water
3 Tbsp. corn starch

Directions:
Preheat oven to 380 degrees.  Cook Chinese egg noodles, drain and set aside.  In a large saute pan over medium heat create the sauce by adding 2 c. water, soy sauce and sugar; bring to a boil, stirring often.  In a small bowl combine cornstarch with 3/4 c. cold water and mix well.  Add this cornstarch mixture to the sauce and stir until thickened; remove from heat.

Add cooked Chinese egg noodles, bean sprouts, cashews, peas, water chestnuts, celery, carrot, green onion, ginger, red and green bell pepper and mushrooms to the sauce, stir well and transfer to an 11x15 casserole dish.  Cover and bake at 380 degrees for 40 minutes.

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