1/2 lb. skinned, boned chicken breast
8 c. water
8 oz. dry Chinese noodles or thin spaghetti
1 tbsp. sesame oil
1/2 c. vegetable 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
3 tbsp. soy sauce
1/8 tsp. pepper

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

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