- 1 lb. fresh noodles

		- 1/2 lb. chicken breast, cut into strips

		- 4 ounces shrimp, shelled and cleaned

		- 1/2 bok choy, cut into bite-size pieces

		- 1/2 cup carrot, cut on the diagonal

		- 1/2 cup broccoli or cauliflower,
			cut on the diagonal into 1-inch pieces

		- 1 onion, shredded

		- 1 clove garlic, minced

		- 1 tbs. light soy sauce

		- 2 tbs. hot bean sauce

		- 1/2 tsp. salt

		- 5 tbs. cooking oil

				MARINADE:
		- 1 tsp.dry sherry

		- 1 tsp. light soy sauce

		- 1 tsp. cornstarch

				SAUCE:
		- 1 tsp.dry sherry

		- 1 tsp. light soy sauce

		- 1 tsp. cornstarch 

		Mix together marinade ingredients.
		Marinate chicken for at least twenty minutes.
		While marinating chicken,
			mix together sauce ingredients.
		Set aside. 

		Parboil noodles in a pot of
			boiling water for three minutes.
		Drain.
		Heat wok.
		When heated, add 1 tablespoon of oil.
		Add garlic and chicken and stir-fry.

		When the chicken is nearly done,
			push the chicken up to the side of
			the wok and add the shrimp in
			the middle of the wok.
		Stir-fry.

		When the shrimp are done,
			mix the chicken and shrimp
			and remove from the wok to a platter.
		Reheat the wok and add 1 tablespoon of oil.
		Add onions, bok choy, carrot
			and broccoli and stir-fry
			until tender and crisp.
		Sprinkle 1/2 teaspoon of salt over
			the vegetables and mix it in.

		Remove the vegetables to a platter.
		Clean out the wok with a paper towel.
		Heat wok again and add 3 tablespoons oil.

		Place noodles in the wok,
			using chopsticks to break them up.
		Add 2 tablespoons hot bean sauce
			and 1 tablespoon light soy sauce.
		Stir-fry until the noodles are heated through.
		Add cooked chicken,
			shrimp and all the vegetables.
		Re-stir sauce mixture and add.
		When it comes to a boil,
			test and adjust the seasoning if desired,
			then remove and serve.