Ingredients

• 250 g of dried medium Chinese egg noodles
• 2 tbsp sunflower oil
• 280 g cooked chicken breasts, shredded
• 1 garlic clove, finely chopped
• 1 red bell pepper, seeded and thinly sliced
• 100 g shiitake mushrooms
• 6 scallions, sliced
• 100 g / 3/4 cups bean sprouts
• 1 tbsp soy sauce

Directions

1. Place the egg noodles in a large bowl and break them up slightly.  Poor enough boiling water over the noodles to cover and let stand while preparing the other ingredients.
2. Preheat a wok over medium heat.  Add the sunflower oil and swirl it around to coat the sides of the wok.  When the oil is hot, add the shredded chicken, garlic, bell pepper, mushrooms, scallions, and bean sprouts to the wok and stir-fry for about 5 minutes.
3. Drain the noodles and thoroughly then add them to the wok, toss well, and stir-fry for an additional five minutes.  Drizzle over the soy sauce and sesame oil and toss until thoroughly combined.
4. Transfer to warmed serving bowls and serve immediately.

Source: Chinese Cooking: A Collection of Easy & Elegant Recipes