1/2 lb Dried or fresh egg noodles

    1/4 lb Boneless chicken breasts,

           - skinned
      2 ts Light soy sauce

      2 ts Rice wine or dry sherry

      1 tb Oil, preferably peanut; plus

      1 ts Oil, preferably peanut

      1 ts Finely chopped garlic

      2 oz Snow peas; trimmed

      1 oz Smithfield ham or prosciutto

           -finely shredded
      1 ts Light soy sauce

    1/2 ts Granulated sugar

      1 tb Finely chopped scallions

      2 ts Sesame oil

  IF YOU'RE USING DRIED NOODLES, cook according to package instructions, then
  cool them in cold water until you're ready to use them. If you're using
  fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold
  water. Using a cleaver or sharp knife, slice the chicken into shreds 2
  inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice
  wine or sherry in a small bowl. Mix well. Let the chicken marinate at room
  temperature about 10 minutes. Heat a wok or large skillet. Add the 2
  teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then
  transfer to a plate. Clean the wok. Drain the noodles, shaking off as much
  water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic.
  Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1
  minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions.
  Continue to stir-fry about 2 minutes, then return the chicken to the noodle
  mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is
  cooked. Add the sesame oil and give the mixture a few final stirs. Turn
  onto a warm platter and serve at once.