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Ingredients:
1/2 lb Egg noodles
1 Chicken breast* (sliced into bites size pieces)
1 md Onion, sliced
2 Celery stalks (sliced diagonally)
1 1/4 c Fresh mushrooms
1/2 c Sliced water chestnuts (drained)
1/2 c Bamboo shoots (sliced)
1 c Fresh bean sprouts
3 tbsps Soy sauce
2 tsps Salt
1 Green Pepper
3 tbsps Oil

Preparation:
1. In a medium pot, cook noodles in boiling water. Drain and rinse in cold water. Set aside.

2. In wok or skillet, 3 tbsps of oil until hot. Add chicken, onions, salt, and stir fry 3 minutes.  Then add celery, bean sprouts, stir fry briefly, cover wok, cook for 2 minutes. Remove cover, add water chestnuts, bamboo shoots, mushrooms, soy sauce, and cook for 3 minutes longer, with cover.

3. Lift cover and mix well for 2 minutes. Add in drained noodles, stir thoroughly.   Remove into plate and serve hot.

*Shrimps or pork could be substituted for the meat above.