3 tbsp vegetable oil
1 sm onion, minced
1/2 lb fresh asparagus, sliced 1/2" thick
1 carrot, cut into thin slices
1 lb skinless boneless chicken, cut in 1/2" dices
1 tbsp butter
1 cup egg noodles
1 cup chicken broth
1 cup dry sherry
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp pepper
In a wok (or large skillet) heat 1-1/2 tbsp oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate.
In the same wok, heat remaining 1-1/2 tbsp oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables.
Add butter to wok and heat over medium-high heat
until melted. Add uncooked noodles and cook, tossing to coat, 1
minute. Return chicken and vegetables to wok.
Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil.
Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.