---------- Recipe via Meal-Master (tm) v8.02

     Title: CHICKEN CHOW MEIN #1
Categories: Chinese, Chicken
     Yield: 4 servings

   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.

 KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

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