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.
