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HEAT BUTTER IN WOK OR LARGE HEAVY SKILLET. SAUTE
CHICKEN UNTIL BROWNED. REMOVE, AND SET ASIDE. HEAT
OIL IN WOK OVER MEDIUM-HIGH HEAT. CRACKS EGGS INTO
HOT OIL, AND COOK UNTIL FIRM. STIR IN CHICKEN, AND
COOK FOR 5 MINUTES. ADD SOFTENED NOODLES, AND
VINEGAR, FISH SAUCE, SUGAR AND RED PEPPER. ADJUST
SEASONINGS TO TASTE. MIX WHILE COOKING, UNTIL
NOODLES ARE TENDER. ADD BEAN SPROUTS (OR CABBAGE),
AND MIX FOR 3 MINUTES.
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