5 oz. Chinese egg noodles 3 1/2 tbsp. sesame oil 3 tbsp. peanut butter 1 1/2 tbsp. soy sauce 1 1/2 tbsp. rice wine vinegar 2 tsp. sugar 1/4 to 1/2 tsp. Chinese chili oil (to taste) 1 tbsp. hot water 2 scallions, minced

In a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, until barely tender (about 2 minutes). Drain and rinse under cold running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 tbsp. of the sesame oil to prevent sticking. In a small bowl, gradually stir the remaining sesame oil into the peanut butter. Blend in soy sauce, rice wine vinegar, sugar, hot oil, and hot water. Spoon over noodles. Toss to coat well. Add the scallions and toss lightly. If you plan to hold the noodles overnight or longer, cover and refrigerate.

In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine 2 c. water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.

Prepare egg noodles according to package directions. While egg noodles are cooking, stir the water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved. Set aside. When noodles are done, drain well. Heat the vegetable oil in a wok or large, deep skillet over high heat. Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds. Add the snow peas and toss just until they begin to change color, about 10 seconds. Add noodles and toss with the seasoned oil. Stir in the soy sauce mixture and pour all into the wok. Stir well until the sauce is thickened and the noodles are evenly distributed. Transfer immediately to a serving dish. Serve hot.

In a wok, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.

In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes. Heat oil in a wok over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve.

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients, pour half over beef. Cover and marinade in refrigerator 10 minutes. Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade; discard marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; keep warm. In same wok, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly.

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally. Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly and serve.

Prepare noodles according to package directions. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half. Heat oil in a wok over medium-high heat until hot. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink. Transfer mixture to a bowl; set aside. Add bell pepper and snow peas to wok; stir fry 1 minute. Combine broth and cornstarch; mix well. Add broth mixture, hoisin sauce and soy sauce to wok; bring to a boil, stirring constantly. Add pork mixture; stir-fry 1 minute or until pork is cooked through. Drain noodles; transfer to 6 serving plates. Spoon pork mixture over noodles; sprinkle with green onions. Garnish with peanuts, if desired.

Prepare pasta according to package directions; drain. In wok, heat oil. Add remaining ingredients, except pork and linguine. Stir-fry until tender. Add meat and lightly stir-fry until cooked. Add hot linguine; toss to mix. Serve immediately.

Cook the noodles or spaghetti in boiling salted water until they are just tender. Drain, set aside and keep hot. Heat the oil in a large frying pan. Add the onion, ginger and pork and fry for 2 minutes, stirring constantly. Stir in the butter until it melts. Add the vegetables and shrimps and fry for 1 ½ minutes, stirring constantly. Stir in the soy sauce and sugar and stir fry for a further 1 ½ minutes. Remove the frying pan from the heat, set it aside and keep hot. Pour the water into a saucepan and bring to the boil. Crumble in the stock cube and stir to dissolve it. Add half the pork mixture and the stock and bring the mixture to the boil. Stir in the noodles or spaghetti and simmer for 3 minutes. Meanwhile, return the frying pan to high heat and stir fry the remaining pork mixture for 1 minute to reheat it. Divide the noodles or spaghetti mixture between 4 or six individual bowls. Spoon over the remaining pork mixture and serve at once.