Chop Chae

2 oz Clear noodles

1 tb Oil

1 ts Salt

2 Celery stalks

- sliced diagonally 2 md Onions; sliced vertically

1/2 lb Mushrooms, fresh or canned

1 md Carrot; shredded

1/4 lb Fresh snow peas; julienned

1/2 lb Beef or chicken

2 Eggs

1 Soy sauce

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.