chicken jap chae

so from the swiss chicken we had a ton of sauce leftover. well not a ton but i ended up saving it not knowing what i wanted to use it for.  the next day i decided i wanted to make a simple lunch of chicken jap chae with it.  it seemed to have the right color (brown) and the right amount of fat/oil (from the chicken) to make good jap chae.  i basically cooked all the ingredients separately.  then tossed them all together in the sauce.

chicken:
1.  de skin
2.  cut into strips/bites
3.  season
3.  cook over heat
4.  remove from heat

egg;
1.  beat eggs
2.  add salt, sugar, mirin, cooking wine
3.  pour into pan
4.  cook until done
5.  remove from heat, let cool
6.  cut into strips/bites

veggies:
1.  wash
2.  boil
3.  add sugar and oil
4.  remove from heat and submerge in cold water

noodles:
1. boil
2.  cook per package
3.  remove from heat
4.  rinse under cold water