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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.
