Method:

1. Cook the noodles in a saucepan of boiling water until tender. Drain, rinse under cold water, and drain well. 

2. Slice the chicken into fine, 2−inch shreds. Place in a bowl. Add 2 teaspoons of the soy sauce, the rice wine or sherry and sesame oil. 

3. Heat half the vegetable oil in a wok or large frying pan over a high heat. When the oil starts smoking, add the chicken mixture. Stir−fry for about 2 minutes, then transfer the chicken to a plate, and keep it hot. 

4. Wipe the wok clean and heat the remaining oil. Stir in the garlic, snow peas, bean sprouts and ham, stir− fry for another minute or so, and add the noodles. 

5. Continue to stir−fry until the noodles are heated through. Add the remaining soy sauce to taste, and season with salt and pepper. Return the chicken and any juices to the noodle mixture, add the scallions, and give the mixture a final stir. Serve at once.