Instructions: In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate.

In the same wok, heat remaining 1-1/2 tablespoons oil over high heat.

Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables.

Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil.

Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.

NOTES : This is an easy and delicious recipe

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