1/2 lb Dried or fresh egg noodles
1/4 lb Boneless chicken breasts,
– skinned 2 ts Light soy sauce
2 ts Rice wine or dry sherry
1 tb Oil, preferably peanut; plus
1 ts Oil, preferably peanut
1 ts Finely chopped garlic
2 oz Snow peas; trimmed
1 oz Smithfield ham or prosciutto
-finely shredded 1 ts Light soy sauce
1/2 ts Granulated sugar
1 tb Finely chopped scallions
2 ts Sesame oil
IF YOU’RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you’re ready to use them. If you’re using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic. Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions. Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry 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.