1 pound Foster Farms Boneless Skinless Chicken Breast Fillets, cut in strips
1 pound Chinese egg noodles, uncooked
5 tablespoons cooking oil, divided
1/2 teaspoon salt
1 teaspoon sherry
2 cups fresh mushrooms, sliced
1 cup bamboo shoots
1 cup Chinese cabbage, cut diagonally
1 cup water chestnuts, sliced
1 medium onion, cut in strips
2 celery stalks, cut diagonally
1 green pepper, cut in wedges
1 cup fresh bean sprouts
4 tablespoons cornstarch
4 tablespoons soy sauce
1 teaspoon ginger
1/8 teaspoon pepper
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 cup chicken broth, warmed
1. In a large saucepan, cook noodles in a 2-quart of boiling water for 8 minutes then drain.
2. Put 2 tablespoons of oil in a wok and heat to medium-high. Spread half of the noodles in wok and cook for 3 minutes. Turn noodles and cook other side 3 minutes. Remove from wok and set aside. Add 1 tablespoon of oil and repeat with remainder of noodles.
3. Put 2 tablespoons oil in wok, add salt, chicken, and sherry and stir-fry 3 minutes. Push chicken to sides; add vegetables, except sprouts. Stir-fry 3 minutes before adding sprouts. Mix chicken and vegetables together.
4. In a small bowl, mix cornstarch and ginger; stir in soy sauce. Sprinkle chicken and vegetables with pepper, sesame oil, and oyster sauce. Stir in broth and bring to a boil; slowly add cornstarch mixture, stirring for 1 minute. Serve chicken and vegetables over fried noodles.