1 6-oz package of Chinese egg noodles, cooked, drained and rinsed with cold water (set aside)
Oil for frying
3 chicken breasts (1.5 pounds), cut in 1/2 inch chunks
2 tsp. grated ginger
2 garlic cloves, crushed
2 carrots, peeled and thinly cut
2-3 stalks of celery, thinly sliced
1-2 cups broccoli, cut up
1 md. onion, cut in chunks
1/2 green pepper, cut in strips
For sauce stir together and set aside:
1 1/2 c. chicken stock
2-3 Tbsp. corn starch
3 Tbsp. dry sherry
3 Tsp. soy sauce
1 tsp. sesame oil
In a large wok, stir fry broccoli for 1-2 minutes, add the rest of the vegetables and stir fry until crisp-tender. Remove veggies and keep warm.
Add more oil, half of the garlic and ginger and half the cut-up chicken and stir fry until chicken no longer pink. Remove and place with veggies. Add other half of the garlic, ginger and chicken and stir fry until almost done.
Stir up sauce until completely blended and add to wok. Stir and cook until bubbly and thickened. Add the veggies and chicken and cooked noodles. Give it a good stir until everything is coated. Remove from wok into a large serving dish.
Top with red pepper flakes, nuts (cashews, peanuts, almonds) or a large handful of chopped cilantro to flavor. Pass the soy sauce if needed.