1 tbsp. Soy sauce
1 teaspoon Sherry
1 teaspoon Garlic, minced
1 teaspoon Cornstarch
1 tbsp. oil
1/2 pound chicken breast, boneless, thinly sliced into 2" x 1" strips
1/4 C shredded carrots
1/2 C thinly sliced celery
1/4 C sliced mushrooms
6 ounces thin egg noodles, (3 cups dry)
1 cup Chicken broth
2 tbsp. Oyster sauce (bottled)
1 tbsp. Cornstarch

Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the chicken, cover and refrigerate for 20 minutes. Cook the noodles until just tender. Drain and sit aside. Stir-fry chicken and carrots quickly (about 3 minutes), adding celery and mushrooms after the first minute. Whisk together the broth, oyster sauce and corn starch. Stir into the chicken. Toss in the cooked noodles. Cook until thickened (about 2 minutes). Serve warm.

Serves 4. 169 calories, 1.2 g fiber, 4.7 g fat.

4 points.