Served as main course

Chinese

Dried or fresh egg noodles - 0.5lb

Boneless chicken breasts - 0.25 lb, skinned

Light soy sauce - 2 teaspoons

Rice wine or dry sherry - 2 teaspoons

Oil (preferably peanut oil) - 1 Tablespoon + 1 teaspoon

Finely chopped garlic - 1 teaspoon

Snow peas - 2 oz

Ham - 1 oz, finely shredded

Light soy sauce - 1 teaspoon

Granulated sugar - 0.5 teaspoon

Finely chopped scallions - 1 Tablespoon

Sesame oil - 2 teaspoons

If using dried noodles, cook according to package instructions, then cool them in cold water until they are ready to use. If using fresh Chinese noodles, boil them for 3-5 minutes, then immerse in cold water. Using a sharp knife, slice the chicken into pieces 2 inches long. Mix chicken with the 2 tsp of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature for about 10 minutes. Heat a wok or large skillet. Add the 2 tsp of oil, and then the chicken pieces. Stir-fry for about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, and add the 1 Tbsp of oil and garlic. Stir-fry for 10 seconds. Then add the snow peas and ham. Stir-fry for about 1 minute. Add noodles, sugar, 1 tsp of soy sauce and scallions. Continue to stir-fry about 2 minutes, then add chicken to the noodle mixture. Continue to stir-fry for about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once.

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