4 tb Soy sauce, divided

      2 tb Sesame oil, divided

      1 tb Cornstarch

      2    Boneless, skinless chicken

           Breast halves, cut into
           Thin strips.
      8 oz Uncooked vermicelli

      1 tb Sugar

      2 tb Distilled white vinegar

      2 tb Vegetable oil, divided

      1 md Carrot, julienned

    1/4 lb Fresh snow peas, trimmed

           And julienned
    1/2 c  Chopped green onions and

           Tops
      1 tb Minced fresh ginger root

    3/4 ts Crushed red pepper

  Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in
  chicken.  Let stand 10 minutes. Break vermicelli in half and cook according
  to package directions, omitting salt; drain and keep warm in large mixing
  bowl.  Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set
  aside.  Heat 1 tbsp vegetable oil in hot wok or large skillet over high
  heat.  Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable
  oil in same pan.  Add carrot and snow peas;stir fry 1 minutes. Add
  remaining 3 ingredients and stir fry 1 minutes longer. Remove from heat;
  stir in chicken and venegar mixture. Pour over vermicelli and toss together
  to combine.  Serve immediately.
  Origin: Journal American, January 13 1993 Shared by: Sharon Stevens