Baked Chicken Chow Mein

1 pound boneless chicken breast, cut in thin strips
1 tablespoon soy sauce
1/4 teaspoon salt
1 tablespoon dry sherry
1/4 teaspoon white pepper
1 tablespoon cornstarch
1 pound Chinese style steamed noodles or cooked thin egg noodles
1 1/2 cups chicken stock
1 tablespoon minced ginger
1/2 cup thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups Chinese flowering chives or green onions, cut in quarters
2 teaspoons sesame oil
3 cups bean sprouts, tightly packed
black pepper to taste

Combine chicken and marinade ingredients, mix well and set aside.

Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly.

Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.

Heat oven broiler to medium high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.

Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 seconds. Remove from heat.

Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve.

Serves 4.