1 lg. egg white
1 tbsp. corn starch
2 whole chicken breasts (about 1 lb. each) skinned, boned and cut into 1/2 x 2 inch strips
1 tbsp. sesame seeds
8 oz. fresh Chinese noodles (mein) or fresh Tagliarini
2 to 3 tbsp. salad oil
1 lg. red bell pepper, seeded and cut into thin, 2 inch long strips
1/2 c. bottled stir fry sauce
2 tbsp. dry sherry
Fresh cilantro (coriander sprigs) optional

In a bowl, beat together egg white and corn starch. Add chicken and stir to coat. Set aside.

In a wok or 13 inch frying pan, toast sesame seed over medium heat shaking pan often, until golden, 3 to 5 minutes. Pour into small bowl. Set aside.

In a 5 to 6 quart pan, cook noodles in 3 quarts boiling water just until tender to bite, 2 to 3 minutes. Drain and set aside.

Pour 2 tablespoons of the oil into the wok or frying pan over high heat. When oil is hot add chicken and stir fry for 2 minutes. Add pepper and stir fry for 1 more minute adding up to 1 more tablespoon oil if needed. Add stir-fry sauce and sherry.

Cook until sauce boils. Reduce heat to medium. Fold in noodles, mixing lightly until hot. Transfer to a serving dish and sprinkle with sesame seed and, if desired, garnish with cilantro. Serves 4.