Title: Chop Chae
Categories: Ethnic Both
Yield: 6 Servings

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.

From Chuck Ozburn HBWK07A.

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