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1. Slice the chicken into 1cm strips. Place the chicken in a bowl with the sherry, soy sauce, a knob of butter and a sprinkling of freshly ground black pepper. Mix well, cover and microwave until cooked, then drain. 2. Whilst the chicken is cooking: halve the mushrooms, slice the pepper and spring onions, and finely chop the garlic. Cook the dried noodles according to their instructions, then drain. 3. Heat the oil in a wok. Add the spring onions, garlic and ginger and stir fry for half a minute. 4. Add the stock, peppers, mushrooms, and drained chicken. Stir fry for 5 minutes. 5. Add the sherry, soy sauce and cornflour. Stir well. Add the noodles and stir fry for 3 minutes. 
If you have cooked chicken available, you can use that instead of step 1. Scale up the quantities to serve more people. You could add fresh beansprouts in step 5 with the noodles, or use cooked pork instead of the chicken.
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