1 fryer chicken, 2 1/2 to 3 lb.
1 lb. fresh or packaged Chinese noodles
1/2 lb. bean sprouts
2 stalks tender celery, sliced
1 sm. sliced onion
5 tbsp. oil
1 c. soup stock or water
2 tbsp. cornstarch
1/3 c. carrot, cut matchstick size
1/2 c. snow peas or 1 c. Chinese napa cabbage
1/2 c. bamboo shoots
1/2 c. sliced water chestnuts
5 black mushrooms, soaked

Bone and cut up chicken in thin bite sized slices. Marinate chicken about 1/2 hour with 2 cloves crushed garlic, 3 tablespoons soy sauce, 2 tablespoons sherry, and 1/2 teaspoon salt.

In boiling water, drop noodles and cook about 4 minutes. Drain well and put 3 tablespoons heated oil in a large skillet. When skillet is hot, brown both sides of noodles until golden color. Place in a pan and keep warm in low oven.

Cut remaining ingredients in uniform thin strips. When noodles are ready, heat 2 tablespoons oil in a large skillet and stir fry chicken until almost done. Add all vegetables and mix well together. Add 1 cup soup stock or water, and cover until it comes to a boil. Cook vegetables just to a crisp. Season to taste. Thicken with cornstarch mixture (2 tablespoons cornstarch and 4 tablespoons water). Pour over noodles. Garnish with chopped green onions.