Chap Chee Noodle Salad

This is a great recipe that doubles up as a salad or a main dish.

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
  
• 1/3 pound chicken breast, thinly sliced 
• 2 tablespoons vegetable oil 
• 1/2 cup thinly sliced carrots 
• 1/2 cup sliced bamboo shoots, drained 
• 1/4 pound napa cabbage, sliced 
• 2 cups chopped fresh spinach 
• 3 ounces cellophane noodles, soaked in warm water 
• 2 tablespoons soy sauce 
• 1 tablespoon sugar 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced chicken, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.