Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   1      small         onion -- minced
     1/2  pound         fresh asparagus -- sliced 1/2" thick
   1                    carrot -- cut into thin
                        -- slices
   1      pound         skinless boneless chicken -- cut in 1/2" dices
   1      tablespoon    butter
   1      cup           egg noodles
   1      cup           chicken broth
   1      cup           dry sherry
     1/4  cup           chopped parsley
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

Preparation:

In a wok (or large skillet) heat 1-1/2 tablespoons 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 tablespoons 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.