1/2 lb. egg noodles
1 1/2 c. shredded chicken
1 med. onion, sliced
2 c. celery (or 2 stalks) sliced diagonally
1 1/4 c. fresh mushrooms 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. soya 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 excessive starch from them. Reserve.

Place oil in wok, heat to smoking point. Add chicken and onions, salt to it and stir fry 3 minutes, then add celery, celery cabbage or bean sprouts, stir fry briefly, cover wok, cook ingredients 2 minutes. Lift cover off wok, add water chestnuts, bamboo shoots, mushrooms, soya sauce and cook for 3 minutes longer, with wok cover. Lift cover of wok 2 or 3 times to stir ingredients so that everything can be cooked through. When ingredients are cooked, add pepper, more salt if desired. Mix drained noodles in, stir everything up thoroughly. Serves 4 to 6.

NOTE: Use egg noodles only. Macaroni does not contain egg and will break up when stirred as for chow mein. Shrimp or pork could be substituted for the meat above or for super deluxe chow mein, a 1/2 cup of each meat may be used.