Veggie Chow Mein

Source: In a Vegetarian Kitchen (slightly modified)
Makes 6-8 servings

8 oz. udon noodles or fettucini, broken in half
16 oz. (1 block) tofu, cubed
15 oz. can baby corn, liquid reserved
8 oz. can water chestnuts, liquid reserved
3 TB arrowroot or cornstarch
1/3 cup soy sauce
sesame oil for frying
1 cup slivered onion
3 large stalks celery, chopped
1 medium red pepper, sliced
4 oz. bean sprouts

1. Combine the liquid from the baby corn & water chestnuts (about 1 cup); put cornstarch in a small bowl & whisk in some liquid until dissolved; add cornstarch mixture to rest of liquid & stir in soy sauce; set aside
2. Fry tofu in oil until lightly browned; set aside
3. Cook noodles according to package directions, then drain
4. Meanwhile, heat oil in large skillet or wok; saute onion until soft; add celery & red pepper and stir-fry; add baby corn, water chestnuts, sprouts, tofu, & soy sauce mixture; cook until heated through & liquid is thickened
5. Toss veggie mixture & noodles together in large serving bowl until well-coated