Rice Stick Noodle

• 2 packages of 14 oz rice stick noodles
• 1 head cabbage, chopped
• 1 bunch celery, sliced
• 1 bunch carrots, sliced
• 1.5 lbs boneless chicken, diced
• 2 cups dry black mushrooms, soaked
• 1/2 cup olive oil
• 2 Tbsp Montreal steak seasoning
• 1 cup soy sauce (good choices: Lauriat, Mamasita, Silver Swan)
• 1 cup oyster sauce (good choice: Lee Kum Kee)
• 5 cups water

In large skillet or wok, heat oil; add chicken and the seasoning. Stir-fry until well-browned. Add vegetables and water. Cook until vegetables are tender. Add soy sauce and oyster sauce; cook for 5 minutes. Drain the juice off the vegetables, return the juice to the skillet and let it boil, then add the noodles and cool until the juice dissolves.

Arrange the vegetables on the top of the noodles and serve. Yum Yum!