Cook linguine to al dente. Drain thoroughly. Place in bowl. Mix in 1 1/2
tablespoons sesame oil. Cover. Slice chicken into strips. Chop vegetables.
Rinse and drain bean sprouts. Combine soy sauce, dry sherry, and sugar in
small bowl. Heat wok or large skillet until hot. Heat 2 tablespoons peanut
or sesame oil about 30 seconds. Add ginger root, garlic, and scallions.
Cook, stirring constantly, about 30 seconds. Stir fry chicken strips until
just white and opaque, about 3 to 4 minutes. Add chopped vegetables. Keep
stirring in fast, tossing motions about 45 seconds. Add soy sauce mixture.
Stir briskly a few times. Remove and discard ginger root. Add cooked
noodles. Scoop and toss to mix well, heating 1 to 2 minutes until well mixed
and hot. Serve immediately.
