4 cups cooked Chinese noodles (or very thin spaghetti)

4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained

• 12 oz. diced cooked meat (beef, chicken, pork ... any)
• 1 package frozen French−style green beans, thawed
• 2 cups fresh bean sprouts
• 3 scallions, chopped
• 1 slice ginger, shredded
• 1 clove garlic, minced
• 1 teas. MSG (Accent)
• 1 teas. sugar
• 1/4 cup soy sauce
• 3/4 cup vegetable oil
• 1/4 teas. sesame oil
• 2 Tbls. sherry

Mix together MSG, sugar, and soy sauce. Set aside. Heat wok or pan hot and dry. Add just 3  tablespoons of the vegetable oil and all the sesame oil. Put in ginger and garlic to brown first, then all the other vegetables. Stir and cook for one minute over high heat. Add the sherry. Cover and cook one minute longer. Turn off heat. Remove vegetables, and drain; discard these juices. 

Set drained vegetables aside. 

Heat wok or pan dry again. Put in remainder of oil. Turn heat to medium. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes. Add your choice of meat and reserved vegetables; mix thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.