12 ounces fresh Chinese thick, round egg noodles
2 teaspoons sesame oil
12 ounces skinless, boneless chicken thigh, cut into ¼ inch-thick bite-sized slices
1 tablespoon finely shredded ginger
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
1 teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
¼ teaspoon red pepper flakes
3 cups thinly sliced Napa cabbage (about 5 ounces)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
½ cup finely shredded scallions
Bring 2 quarts water to boil in a 3 quart saucepan. Once the water comes to a rolling boil, add noodles and bring to boil. Cook noodles according to the package directions and pour into a colander once done. Rinse with cold water and let drain.
Return the noodles to the pan and add sesame oil. Mix well until combined. Set aside.
Place chicken in a shallow bowl and add ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp of salt and pepper. Combine the remaining rice wine and soy sauce in a small bowl and set aside.
Place a 14 inch flat bottomed wok over high heat and heat well. Add 1 tbsp of peanut oil. Swirl to coat the pan and add the red pepper flakes. Stir-fry the pepper until the pepper flakes are fragrant or 10 seconds. Push it aside. Add the chicken mixture and spread it in one layer in the wok.
Cook until the chicken begins to sear or for 1 minute without disturbing it. Stir fry until the chicken begins to brown. Add the cabbage and mushrooms and stir fry until the cabbage is just wilted, about 1 minute. Remove the chicken mixture from the wok.
Add the remaining peanut oil to the wok. Add noodles and stir-fry for about 15 seconds. Add scallions and chicken mixtures to it and continue to stir-fry for another 15 seconds. Season with salt. Continue to stir-fry until chicken is cooked through and the noodles are heated through, about 2 minutes.
Serve hot with the soysauce mixture.
1 ½ tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoon finely chopped scallions
1 lb raw shrimp, shelled and deveined
For the sauce:
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)
Heat the wok over high heat and add the oil. When it begins to smoke, add the ginger, garlic and scallions.
Stir-fry for about 20 seconds and add the shrimp. Stir-fry shrimp for 1 to 2 minutes.
Add all the ingredients for the sauce and continue to stir-fry over high heat for another 3 minutes.
Remove from heat and serve immediately.