Instructions: 1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic.

3. Heat oil. Add scallions and stir-fry until translucent. Add chicken; stir-fry briefly to heat.

4. Add garlic, bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS:

1. In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery; cut in 1-1/2 inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry; then pick up step 4.

2. In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles.

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