CHOP CHAE

      Title: CHOP CHAE
  Categories: Oriental
       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.
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