1/2 lb. egg noodles
1 1/2 c. shredded chicken
1 med. onion, sliced
2 c. celery, sliced diagonally
1 1/4 c. fresh mushroom or 3/4 c. canned mushrooms
1/2 c. sliced water chestnuts
1/2 c. bamboo shoots, sliced
1 c. fresh bean sprouts or 1 1/2 c. shredded celery cabbage
3 tbsp. soy sauce
Salt & pepper
4 tbsp. oil

Prepare and slice all ingredients. Cook noodles in salted boiling water. Drain in colander, run cold water over noodles to remove excess starch. Reserve.

Place oil in wok, heat to smoking point. Add chicken and onions, salt it and stir fry 3 minutes. Add celery, cabbage or bean sprouts, stir fry briefly, cover wok, cook 2 minutes. Remove cover and add water chestnuts, bamboo shoots, mushrooms and soy sauce; cook 3 minutes longer with wok covered. Lift cover of wok 2-3 times to stir for even cooking.

When ingredients are cooked, add pepper and more salt, if desired. Mix drained noodles in and stir thoroughly. Serves 4-6. Note: Use only egg noodles. Shrimp or pork could be substituted for variations.