Parboil and fry 12 ounces of fresh noodles or 8 ounces of dried noodles as in Cake Noodles.

SHRIMP MIXTURE:

4 oz. shrimp, shelled & deveined
1/2 egg white
Pinch of baking soda
1/2 tsp. sherry
1 tsp. cornstarch
4 tbsp. salad oil

CHICKEN MIXTURE:

1 c. chicken meat, cut into match stick strips
1/2 egg white
2 tsp. cornstarch
1/4 tsp. salt
3 green onion stalks, cut into 1 1/2 inch lengths
6 dried mushrooms, soaked & cut into strips
2 c. Chinese cabbage, cut cross-wise into 1/4 inch strips
1/2 c. straw or button mushrooms

SAUCE MIXTURE:

1/2 c. chicken broth
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. sherry
1/2 tsp. salt
2 tsp. cornstarch

Make shrimp mixture, marinate and refrigerate for 30 minutes. Heat wok, put in salad oil and stir-fry shrimp mixture for 10 to 15 seconds. Remove and set aside. Stir-fry chicken mixture, green onions, mushrooms, cabbage and straw mushrooms. Make the sauce mixture and add to stir-fry chicken mixture. Stir and cook until sauce bubbles gently. Add the shrimp mixture then pour entire mixture over noodles.