Join meat and wine or sherry in a huge glass or artistic dish. Stand for 10 minutes.
In the mean time, place noodles in a huge heatproof dish. Spread with bubbling water. Stand for 2 to 3 minutes or until noodles mollify. Channel. Separate noodles with a fork. Put aside.
Heat 1 tablespoon of shelled nut oil in a wok over high warmth. Include a large portion of the meat. Panfry for 2 to 3 minutes or until cooked. Uproot to a plate. Rehash with oil and remaining meat.
Warmth staying nut oil in wok. Include chestnuts, sesame oil, green onions and garlic. Panfry for 1 moment. Return hamburger to wok. Include clam sauce, stock and noodles. Panfry for 1 to 2 minutes or until warmed through. Gap in the middle of dishes and serve.