1 pound chow mein noodles
6 tablespoons oil (divided use)
1 boneless skinless chicken breast cut in thin strips
3-4 Chinese black mushrooms
(presoaked an hour and cut in thin strips)
4-5 water chestnuts, peeled and sliced
1 medium onion, diced
1 stalk celery sliced thinly on the diagonal
1 1/2 cup bok choy or
1 cup Chinese pea pods cut in thin strips
1 cup bean sprouts
1/2 cup bamboo shoots, chopped
3/4 cup toasted almonds, chopped (divided use)
1 package dry gravy mix
1 cup chicken stock
This recipe is from a Chinese Cooking class Ma'am took back in 1975. She always used canned
water chestnuts and bamboo shoots since Asian ingredients were not as readily available as they
are now. The recipe does not specify what kind of gravy mix to use, I would assume chicken.
Cook noodles about 1 minute in boiling water, drain. While noodles are cooking heat 2
tablespoons oil in wok until very hot, add noodles and cook for a few minutes adding additional oil
if the noodles stick. Set aside.
Add 2 tablespoons oil to wok sautee chicken and mushrooms for 2-3 minutes. Cover and cook an
additional 2 minutes and remove from wok. Add 2 tablespoons oil to wok add water chestnuts,
onion, celery, bok choy, bean sprouts and bamboo shoots. Sautee over high heat for 2 minutes,
add chicken and mushroom and sautee for one minute. Add 1/2 cup almonds.
Add chicken stock and gravy mix, and bring to a boil. Add noodles and mix well, breaking the
noodles as you stir - unless it is for New Years, then leave the noodles long for good luck.
Garnish with additional almonds.