Cook the noodles according to pkg. directions; drain. Combine the broth, sherry, cornstarch, and salt in a sm. bowl; set aside. Heat a nonstick wok or a large, deep skillet over high heat until a drop of water sizzles. Swirl in 2 t. of the oil, then add the chkn. Stir fry until just cooked through 4-5 min. Transfer to a plate. Swirl the remaining 1 t. oil onto the wok, then add the onion, ginger, and garlic. Stir fry until fragrant, about 1 min. Add the bell pepper and celery; stir fry until crisp tender, about 2 min. Add the chkn and broth mixtrue. Cook stirring constantly, until the mixture boils and thickens about 2 min. serve over the cooked noodles.
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