Chop chae

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

Similar recipes