2 c  Peanut oil
6 oz Rice noodles
2 lb Chicken breasts, boned and
-cut into chunks
MARINADE: 2 tablespoon
-sherry
2 tb Soy sauce
1/4 ts Mix vegetable season
2 ts Fresh ginger, grated
1 ts Honey
BATTER: 1 tablespoon oil
1 c  Whole wheat or rice flour
1/2 c  Arrowroot
1/2 ts Soy sauce
1 ts Baking powder
2 c  Ice water
LEMON PLUM SAUCE:
1 tb Oil
1/4    Inch ginger root, mashed
1    Clove garlic, crushed
2 tb Honey
2 c  Chicken broth
1/2 c  Lemon juice
3/4 c  Bottled plum sauce
1 pn Salt
2 tb Sherry
2 1/2 tb Arrowroot
1    Grated lemon peel
1 pn Salt

Combine ingredients for marinade, and marinate chicken for at least 1/2
hour. Mix together ingredients for batter; set aside. In sauce pan, combine
ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm. Heat peanut oil in wok or frying
pan until very hot, about 400 degrees; deep fry noodles until puffed, about
1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown. Place
noodles on a plate. Arrange lemon slices around on noodles. Put chicken in
center. Pour hot plum sauce over chicken. Serve