1. Use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking. 2. Drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil. and set aside. 3. In a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper. 4. In a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside. 5. Heat a wok over high heat, add 1 tablespoon oil and stir fry pepper flakes for 10 seconds; add chicken and let sear 1 minute, then stir fry 2 to 3 minutes until done, then place in a bowl. 6. Add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken. 7. Add 1 tablespoon oil to wok and stir fry noodles for 30 seconds; stir in soy sauce/wine mixture. 8. Return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
