Ingredients:

• 3 tbsp – soy sauce
• 2 tbsp – dry sherry or Rice wine
• 1 tsp – chinese chilli sauce
• 1 tbsp – sesame oil
• 2 tbsp – cornstarch
• 12 oz skinless boneless Chicken breasts, shredded
• 8 oz chinese long noodles or linguine
• 2 tbsp – vegetable oil
• 2 Celery stalks, thinly sliced
• 6 oz button Mushrooms
• 1 red or green bell pepper, thinly sliced
• 4 oz snow peas
• 4 to 6 green onions, thinly sliced
• 1/2 cup – Chicken stock or water
• 4 oz Bean sprouts

Method:

1. In a shallow baking dish, combine soy sauce, sherry, chili sauce, sesame oil and cornstarch.
2. Add chicken and stir to coat evenly.
3. Leave it to stand for 20 minutes.
4. In a large saucepan of boiling water, cook noodles according to package directions.
5. Drain and set aside.
6. Heat a wok until hot. Add oil and swirl to coat wok.
7. Add celery, mushrooms and bell pepper and stir fry for 3 minutes or until vegetables begin to soften.
8. Add snow peas and green onions and stir fry for 1 minute. Move it to a bowl.
9. Add chicken and marinade to oil remaining in wok.
10. Stir fry for about 3 minutes or until chicken is no longer pink.
11. Add stock and bring to a boil, then add reserved noodles and vegetables and bean sprouts.
12. Stir fry for 2 minutes or until sauce thickens.