Instructions: Bring a pot of water to a boil and then remove it from the heat. Add the noodles and stir to separate them. Let stand in the water for about a minute. Drain them well and then rinse with cold water. Set aside. Combine the chicken broth, chile sauce, sherry, soy sauce, fish sauce, limeEjuice and sugar. Stir in the cornstarch and set aside. Heat the sesame oilEin a skillet or wok over medium high heat. Add the jalapenos and saute 30 seconds. Add the onion and celery and saute for 3 minutes. Add the red and green peppers,Eginger, garlic and crushed red chiles. Saute for 3-4 minutes. Push the vegetables aside in the pan and then add the chickenEbroth mixture. Cook and stir the broth to thicken it. PushEthe vegetables into the sauce and stir to coat them well. Add the noodles to the pan and toss to coat them with sauce.ESaute for 1 minute, just to heat the noodles through.

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