2 chicken breasts cut in bite size slices

Marinate about 1/2 hour with:

1 clove crushed garlic
2 tbsp. soy sauce
2 tbsp. sherry wine
1/2 tsp. salt

1 lb. fresh Chinese noodles

In boiling water cook about 2 minutes. Drain and mix in 3 tablespoons oil, 2 tablespoons soy and place and spread out in a large roasting pan that has been sprayed with Pam. Put in preheated 400 degree oven - when brown, turn noodles over to brown other side.

1 lb. bean sprouts
1 c. sliced celery
1 c. sliced onion
1 c. sliced cabbage
1/2 c. bamboo shoots
1/2 c. sliced waterchestnuts
1 c. sliced mushrooms

When noodles are ready in a big pot, heat 2 tablespoons oil and stir fry chicken about 5 minutes. Add all vegetables and mix well. Add a cup of soup stock and cover until it comes to a boil. Vegetables should be just cooked and crisp.

Thicken with 2 tablespoons cornstarch mix in 4 tablespoons water. Pour over noodles. Garnish with chopped green onions. Serves 6.