Slice the chicken into thin strips about 2 inches long
In a medium-sized bowl, add the light soy sauce, rice wine or sherry, sesame oil, and cornstarch. Mix then marinate the chicken for 20 minutes.
While the chicken is marinating, combine thesauce ingredients in a bowl and set aside.
Boil some salted water in a pot on the stove,and cook the noodles in that water until they are cooked al dente (tender, but stillfirm). This will take about 3 minutes for fresh noodles, and 4 to 5 minutes fordried noodles.
Drain, rinse with cold water and drain again –set aside.
Carrots should be cut into thin strips to matchthe chicken.
Slice the mushrooms in quarters (or halves).
Put a frying pan, on the stove, heat onetablespoon of oil over medium-high to high heat. Also, add the garlic andstir-fry for a few seconds until aromatic.
Put the chicken in and stir-fry until it changescolor and is 80 percent cooked. (If you need more oil, try adding onetablespoon water instead).
Take out the chicken and clean out the wok.
Heat 2 tablespoons oil and the salt in the wok;add the carrots and mushrooms; stir-fry for 1 minute.
Add the chicken and the noodles, stirring to mix in with the other ingredients.
Add the sauce into the wok, mixing well
Cook for two more minutes. Taste,add salt orpepper if desired.
Serve hot and enjoy!