Chicken Chow Mein

• 1/2 lb. egg noodles
• 1 1/2 c. cubed, cut-up chicken
• 1 medium onion, chopped
• 2 c. celery, chopped
• 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 shredded celery cabbage
• 3 Tbsp. soya sauce
• 4 Tbsp. oil
• salt
• pepper

1. Prepare and slice all ingredients.
2. Cook noodles in salted boiling water.
3. Drain in colander, run cold water over noodles to remove excessive starch from them.
4. Reserve.
5. Place oil in wok, heat to smoking point.
6. Add chicken, onions and salt, if desired. Stir-fry approximately 3 minutes.
7. Add celery and bean sprouts (celery cabbage); stir-fry briefly, cover wok and cook 2 to 3 minutes.
8. Remove cover and add water chestnuts, bamboo shoots, mushrooms and soya sauce.
9. Cover and cook 3 minutes.
10. (Be sure to lift lid and stir vegetables to keep from sticking to wok.)
11. When ingredients are cooked to your taste, add more salt and pepper, if desired.
12. Mix in noodles, cover until noodles are hot.
13. Serve. Makes 4 to 6 servings.

egg noodles, chicken, onion, celery, fresh mushrooms, water chestnuts, bamboo shoots, fresh bean sprouts, soya sauce, oil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523137 (may not work)