1 lb. chicken breasts, boneless
1/4 c. Golden noodles
2 tbsp. mushrooms
1/2 c. shredded bamboo shoots
4 tbsp. oil
1/3 c. chicken stock
2 tsp. dry sherry
1/2 tsp. sugar
1 tsp. sesame oil

MARINADE:

2 tsp. light soy sauce
1 tsp. dry sherry
2 tsp. cornstarch

Dissolve in 1 tablespoon water.

SCRAMBLED EGGS:

1 1/2 tbsp. oil
2 eggs, well beaten

Cut chicken in small slices. Add marinade, mix well and refrigerate for 1 hour or more.

Cover Golden noodles and mushrooms separately with hot water and soak for 30 minutes. Rinse well and drain. Cut off knobby ends of golden noodles, then cut in half. Discard hard spots of mushrooms.

Heat wok over high heat until very hot. Add 1 1/2 tablespoons oil, swirl and heat for 30 seconds. Pour in eggs and swirl pan quickly. When eggs puff, push them away from sides of pan with spatula. Repeat quickly until eggs are not runny. Place in dish.

Add 2 tablespoons oil, swirl and heat for few seconds. Scatter in vegetables and stir rapidly. Remove to dish. Add last 2 tablespoons oil and heat until hot. Scatter in meat and stir; toss until pinkness is gone. Add vegetables, chicken stock, soy sauce, sherry and sugar; stir quickly for 30 seconds. Scatter in scrambled eggs and stir them in for about 30 seconds. Sprinkle top with sesame oil. Stir and serve. Enjoy! Serves 2-3.