---------- 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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