1poundboneless skinless chicken breast cut in thin strips
3-4Chinese black mushrooms(presoaked an hour and cut in thin strips)
4-5water chestnuts(peeled and sliced)
1smallonion(diced)
1stalkcelery (sliced thinly on the diagonal)
1 ½cupbok choy or 1 cup Chinese pea pods
1cupbean sprouts
½cupbamboo shoots(chopped)
¾cuptoasted almonds(chopped (divided use))
1packagedry chicken gravy mix
1cupchicken stock
Instructions
Cook noodles about 1 minute in boiling water, drain.
While noodles are cooking heat 2 tablespoons oil in wok until very hot, add cooked noodles and cook for a few minutes adding additional oil if the noodles stick. Remove from wok and set aside.
Add 2 tablespoons oil to wok saute 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. Saute over high heat for 2 minutes, add chicken and mushroom and saute for one minute. Add ½ 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.