1/2 lb Egg noodles
1 1/2 c  Shredded chicken
1 md Onion, sliced
2 c  Celery sliced diagonally
2    Celery stalks sliced
-diagonally
-OR
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
1 1/2 c  Shredded celery cabbage
3 tb Soya sauce
Salt
Pepper
4 tb Oil

1. Prepare and slice all ingredients. Cook noodles in salted boiling
water. Drain in colander, run cold water over noodles to remove
excessive starch from them. Reserve.

2. Place oil in wok, heat to smoking point. Add chicken and onions,
salt to it and stir fry 3 minutes, then add celery, celery cabbage or
bean sprouts, stir fry briefly, cover wok, cook ingredients 2
minutes. Lift cover off wok, add water chestnuts, bamboo shoots,
mushrooms, soya sauce, and cook for 3 minutes longer, with wok cover.
Lift cover of wok 2 or 3 times to stir ingredients so that everything
can be cooked through. When ingredients are cooked, add pepper, more
salt, if desired. Mix drained noodles in, stir everything up
thoroughly.

NOTE: Use egg noodles only. Macaroni does not contain egg and will
break up when stirred as for chow mein. Shrimps or pork could be
substituted for the meat above or for super deluxe chow mein, a 1/2
of each meat may be used.