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In wok, heat the oils on high and add onior and ginger. Cook until well browned, frequently. Add orange juice and soy sauce and bring to a boil. Add noodles and lower temperature to medium-low and cook noodles for about 5 minutes until the liquid is absorbed. You will have to stir this carefully to keep from sticking and breaking. Transfer noodle mixture to a large bowland cool completely, uncovered, in the refrigerator. (Skip this step if you wish to serve this dish hot.) To noodles add remaining ingredients gently, separating noodle strands and incorporating all ingredients. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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