Sweet and Sour Noodles

10 ounce package of Chinese egg noodles
2 tablespoons vegetable oil
3 scallions or green onions, finely chopped
1 inch piece of fresh ginger root, peeled and grated
1 clove garlic, minced
1 teaspoon hot paprika
1 teaspoon ground cilantro or parsley
3 boneless chicken breasts, sliced
4 ounces snow peas, tops and tails trimmed
4 ounces baby corn
8 ounces fresh bean sprouts
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon granulated sugar

Bring a large pot of lightly salted water to boil over a medium-high heat setting. Add the Chinese egg noodles and cook as directed on the package. Drain the noodles, cover, and keep them warm.

Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting. Add the scallions and saut� for about a minute, until fragrant.

Add the ginger, garlic, paprika, ground cilantro or parsley, and chicken to the oil and stir fry for about 4 minutes, until the thickest portion of chicken is cooked through.

Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through. Then toss all the ingredients together and begin to blend the mixture. Finally, stir in the cooked noodles.

In a small bowl, combine the soy sauce, lemon juice, cornstarch, and sugar. Add the mixture to the wok and simmer briefly, tossing the ingredients until the sauce thickens a bit. Serve warm, topped with a sprinkling of sliced scallions, if desired.