1/2 lb. skinned, boned chicken breast.

MARINADE:

1/2 tsp. rice wine or dry sherry
1/2 tsp. cornstarch
1/2 egg white
1/2 tsp. salt
1 tbsp. vegetable oil
8 c. water
8 oz. dry Chinese noodles or thin spaghetti
1 tbsp. sesame oil
1/2 c. shredded bamboo shoots
1 c. fresh bean sprouts or 1 c. shredded cabbage
1 c. sliced mushrooms, fresh or canned, drained
1/2 c. shredded onion
3 tbsp. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. soy sauce

Shred chicken with a cleaver. Combine marinade ingredients in small bowl. Add shredded chicken, mixing well. Let stand 30 minutes. Bring water to boil in large saucepan and drop noodles or spaghetti into boiling water. Cook about 5 minutes, until tender. Rinse noodles with cold water; drain well. Add sesame oil to noodles; mix well to coat; set aside.

Heat 1/4 cup vegetable oil in a wok over medium heat 1 minute. Stir fry chicken until white, about 3 minutes. Remove chicken with slotted spoon; drain well over wok and set aside.