Chow Mein (Hong Kong Style) - cooking recipe

Ingredients

3 ounces thin egg noodles (1-2 packages regardless of oz, steamed)
3/4 cup corn oil or 3/4 cup vegetable oil
1 cup marinated beef (or pork, chicken, shrimp, etc)
1 sliced round onion
1 minced garlic clove
4 celery ribs (diced)
bean sprouts
1 (16 ounce) can chicken stock
8 3/4 ounces sliced button mushrooms (small can)
8 3/4 ounces sliced bamboo shoots (small can)
8 3/4 ounces sliced water chestnuts (small can)
2 tablespoons cornstarch
1 pinch baking soda
1/2 teaspoon sherry wine
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon dark sesame oil

Preparation

Marinate selected meat(s) with 1 tsp of corn starch, 1/2 tsp of sherry, 1/2 tsp of soy sauce, garlic, and a pinch of baking soda.
Set aside for 15 minutes or longer.
Heat wok or large pot with 3/4 - 1 cup corn or vegetable oil until smoking.
Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
Sear meat(s) and set aside with noodles for later.
Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
Flavor with sesame oil and garnish with cilantro for presentation.
Noodles are available as packaged fresh thin \"steamed\" egg noodles in Asian markets not to be confused with the thin \"egg noodle balls\" for won ton soups.
The latter tends to get gooey and starchy when using \"lower heat temperatured\" home stoves.