Fried noodles
2 whole chicken breasts
8 oz. uncooked pork
2 1/2 tbsp. cooking sherry
2 tbsp. soy sauce
1 tbsp. cornstarch
2 med. yellow onions
1 red or green pepper
2 stalks celery
8 green onions
4 oz. cabbage
1 piece ginger root
8 oz. uncooked medium shrimp
2 tbsp. vegetable oil
1 clove garlic, crushed
1/2 c. water
2 tsp. chicken bouillon

Cut chicken and pork into 1 inch pieces. Blend 1/2 tablespoon each of sherry and soy sauce and 1 teaspoon of the cornstarch in a large bowl. Mix in chicken and pork. Cover and let stand 1 hour.

Peel and chop onion. Remove seeds from pepper and cut into thin strips. Cut celery into 1 inch pieces. Chop green onions. Shred cabbage. Pare ginger and chop fine. Remove shells and back veins from shrimp.

Heat oil in wok over high heat. Stir fry ginger and garlic for 1 minute. Add chicken and pork, Stir fry until pork is not longer pink, about 5 minutes. Add shrimp. Stir fry until done, about 3 minutes longer. Add prepared vegetables. Cook and stir until vegetables are crisp tender, 3 to 5 minutes. Combine water, bouillon, remaining 2 teaspoons cornstarch, 2 tablespoons sherry and 1 1/2 tablespoon soy sauce. Pour over chicken mixture. Cook and stir until sauce boils and thickens. Cook and stir 1 minute longer.

Arrange noodles on a plate. Spoon chow mein over noodles and serve. May also be served with rice. Makes 6 servings.