Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Clear noodles |
| 1 tablespoon | Oil |
| 1 teaspoon | Salt |
| 2 \N | Celery stalks sliced diagonally |
| 2 mediums | Onions; sliced vertically |
| ½ pounds | Mushrooms; fresh or canned |
| 1 medium | Carrot; shredded |
| ¼ pounds | Fresh snow peas; julienned |
| ½ pounds | Beef or chicken |
| 2 \N | Eggs |
| 1 \N | Soy sauce |
| \N \N | Fresh ground black pepper |
Soak noodles in hot water; drain and chop coarsely. Beat eggs, fry and cut into thin strips. Cut meat into thin pieces and marinate as in Bul-ko-kee. Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time. As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat. Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.
From Chuck Ozburn HBWK07A.
Converted by MMCONV vers. 1.00