Instructions: In a medium bowl, combine 1/4 teaspoon fine salt, 1/4 teaspoon sugar, 1 1/2 teaspoons cornstarch, and 1/4 cup water. Add chicken; stir to coat.

Score carrot, and thinly slice into rounds. Cut celery at an angle into 1/4-inch slices. (The celery and the chicken should be approximately the same size.) Set aside.

Bring a large pot of water to a boil. Add noodles, and cook according to package instructions. Remove noodles and place in a colander, reserving water in pot. Rinse noodles under cold water, and return to boiling water for a few seconds. Remove again to a colander. Drizzle with a little corn oil, and toss to coat to prevent noodles from sticking. Transfer noodles to a serving platter. With a pair of scissors, cut noodles several times to make serving easier.

Heat wok over high heat. When wok is hot, add 2 tablespoons corn oil. Add chicken, and stir-fry until half-cooked, about 3 minutes Add carrot and celery. Stir in sherry, chicken stock, 1/2 teaspoon fine salt,1/2 teaspoon sugar, soy sauce, oyster sauce, sesame oil, and white pepper. Continue to cook until chicken is cooked through, about 5 minutes.

Combine 5 1/2 teaspoons cornstarch and 1/4 cup cold water. Slowly add to chicken mixture; stirring until thickened. Add straw mushrooms. Drizzle with remaining teaspoon corn oil; stir to combine. Serve over noodles.

This recipe yields 6 servings.

Comments: For the Chinese, noodles are a symbol of longevity, and are on the menu at every birthday celebration.

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