Noodles With Chicken, Shrimp and Ham

I made this dish for my Opening Ceremonies Olympics Party. I made it without the ham and it was DELICIOUS!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 10  ounces  dried  egg noodles
• 1  tablespoon  vegetable oil
• 1  medium onion, chopped
• 1  garlic clove, crushed
• 1  inch  piece fresh ginger, chopped
• 1  ounce  canned water chestnut, drained and sliced
• 1  tablespoon light soy sauce
• 2  tablespoons fish sauce or 2  tablespoons  strong chicken broth
• 6  ounces  cooked chicken breasts, slicked
• 5  ounces cooked ham, thickly sliced and cut into short fingers
• 8  ounces  cooked jumbo shrimp, peeled
• 6  ounces bean sprouts
• 7  ounces  canned  baby corn, drained
• 1  lime, cut into wedges
• 1  bunch fresh cilantro, chopped to garnish

Directions

1. cook the noodles according to the package instructions. Drain well and set aside.
2. heat the oil in a preheated wok or frying pan. Fry the onion, garlic and ginger for 3 minutes, or until soft but not colored. Add the chestnuts, soy sauce, fish sauce or chicken broth, chicken breast, ham and shrimp.
3. add the noodles, bean sprouts and baby corn and stir-fry for 6-8 minutes, until heated through. Transfer to warmed serving dish, garnish with the lime wedges and chopped cilantro and serve immediately.