2 lg. green peppers
2 lg. onions
1 sm. bottle soy sauce
4 lg. stalks celery
2 cans sliced button mushrooms
8 pork chops, trimmed
1 pkg. thin noodles
2 tbsp. cooking oil

Cook noodles early in the day for 2 1/2 minutes in slightly salted water. Rinse in cold water. Drain in colander. Let dry ALL DAY, separating occasionally. When ready to cook, fry in about 2 tablespoons oil until golden brown, small batches at a time. Drain on paper towels.

SAUCE:

Saute celery, onions and peppers in a little oil until tender, 10-15 minutes. DO NOT BROWN. Add water to cover and simmer covered. Meanwhile, brown chops, dice and add to sauce. Simmer until tender. Add mushrooms with their liquid last. When nearly done, add soy sauce to taste. Cool down and sift a little flour or cornstarch over all to thicken sauce.