1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch bean sprouts.

3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1 minute). Add stock and heat quickly; then cook, covered, 3 minutes over medium heat.

4. Add chicken to vegetables and stir in to heat through. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour mixture over noodles and serve.

1. For the onions, substitute 1/2 cup canned button mushrooms.

2. In step 4, add with the chicken 1 tomato, peeled and diced.

3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through.

4. Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.