Serves 4

     1 lb (500 g) boneless chicken breast, cut in thin strips
     1 tablespoon (15 mL) soy sauce
     1/4 teaspoon (1 mL) salt
     1 tablespoon (15 mL) dry sherry
     1/4 teaspoon (1 mL) white pepper
     1 tablespoon (15 mL) cornstarch
     1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
     1 1/2 cups (375 mL) Chicken Stock
     1 tablespoon (15 mL) minced ginger
     1/2 cup (125 mL) thinly sliced onions
     3 large dried Chinese mushrooms, soaked and thinly sliced
     2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
     2 teaspoons (10 mL) sesame oil
     3 cups (750 mL) bean sprouts, tightly packed
     Black pepper to taste

Flavoring Chicken

Combine chicken and marinade ingredients (soy sauce, salt, dry sherry, white pepper and cornstarch), mix well and set aside.

Cooking Noodles

Cook noodles in large amount of boiling water follow the package directions. Drain well and cool slightly. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.

Broil Noodles

Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.

Making Chicken Sauce

Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil, stir to mix for 1 minute. Remove from heat. Stir in bean sprouts. Season with pepper.

Serves

Pour chicken mixture over baked noodles and serve.