1/2 lb. thin egg noodles (boil in water for 1-2 min., let cool and dry)
1/2 boneless chicken breast (shredded, marinate for 20 min.)
1 lb. bean sprouts
3 black mushrooms (pre-soaked and shredded)
3 scallions (cut to 2 inches in length)
1 slice ginger root
1 clove garlic
12 tbsp. oil

1/2 tbsp. soy
1/2 tsp. cornstarch
1/4 tsp. sugar
Sprinkle salt, pepper, garlic powder

3 tbsp. soy
2 1/2 tbsp. cornstarch
1 tsp. sugar
1 c. water

1. Separate noodles to 2 batches, 4 tbsp. oil each. Fry noodles (medium-low) to golden on each side. Remove carefully on serving plate.

2. Heat wok with 2 tbsp. oil (high). Brown ginger and garlic, discard. Stir- fry chicken and mushrooms for 1-2 minutes. Add in bean sprouts, scallion. Stir-fry another 2 minutes. Pour in sauce. Serve on top of noodles when sauce is thickened.