It's not Chinese, but DH made this Asian dish from Padma Lakshmi's cookbook that I gave him for xams--it's delicious and SPICEY (well, we made it a bit spicier). Can easily leave out the shrimp if you don't eat meat (but I'm not sure what you can use as a sub for the fish sauce).
Singapore Noodles with Shrimp and Shiitake Mushrooms
3 T sesame oil
1 c diced onion
1 t minced garlic
1 T freshly minced ginger
1 t minced fresh hot red chili or green serrano chili
2 T soy or tamari sauce
3 tablespoons Thai or Vietnamese fish sauce
1 pound medium-size shrimp, peeled and deveined
1 t curry powder
2 c sliced shiitake mushrooms (about 7 ounces)
1 c shredded carrots
4 ounces cellophane rice noodles (vermicelli type), softened per package instructions
1 c chopped fresh mint
In a large, deep skillet, heat the sesame oil over medium-high heat. When the oil is almost smoking, add the onions, garlic, and ginger. Saute for 3 to 4 minutes, turn the heat down to medium, and add the fresh chili.
After about 2 minutes, add the mushrooms and carrots, and stir. Then 2 minutes later, add the curry powder and the soy and fish sauces; and 2 minutes later, add the shrimp and stir for 3 to 4 more minutes. Make sure not to overcook the shrimp.
Next, add the rice noodles and toss well to combine all the ingredients.
Now sprinkle the fresh mint over the top. Stir the mint into the noodles just before removing the dish from the heat and serving it at the table.