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1
Cut the chicken into thin slivers, small enough so the chicken won't overwhelm the noodles on the fork.
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2
Mix and add the marinade (soy sauce, wine, salt, pepper and cornstarch).
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3
Let it sit for at least 20 minutes.
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4
Prepare the remaining ingredients while the chicken marinates: Cook the noodles.
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5
Wash and shred the cabbage.
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6
Slice the onion and red pepper into long thin strips, aiming to give them the appearance of being noodles themselves as much as possible.
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7
(Quarter the onion, 2 crosswise slices passing from north pole to south.
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8
Then lay each quarter down and make thin slices lengthwise to get the noodle effect most easily).
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9
Mix the final sauce together (hoisin sauce, water, molasses and soy sauce).
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10
Toast the slivered almonds in a pan without oil and set aside.
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11
Heat 1 tbs oil in the wok and stir fry the garlic and ginger for 30 seconds until it is aromatic.
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12
Add the chicken pieces and stir fry until cooked.
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13
Remove and set aside.
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14
Heat another tbs oil and when it is hot add the cabbage.
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15
Stir fry for 2 minutes, seasoning with brown sugar and teaspoon of soy sauce near the end.
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16
Remove and set aside with the chicken.
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17
Heat another tbs oil and stir fry the onion and red pepper together, stopping before they get soft.
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18
Remove and set aside with the chicken and cabbage.
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19
Working in 2 or 3 batches, add 1 tbs oil to the wok, then some of the cooked noodles.
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20
Stir briskly to coat the noodles with oil and keep them from burning or sticking to the wok.
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21
Set each batch aside until the final batch is done.
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22
Then add all of the noodles back together.
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23
Pour in the final sauce mixture (molasses, etc) and stir to coat evenly.
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24
Add back the chicken and vegetables and add the uncooked scallion pieces.
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25
Stir and heat through.
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26
Add the toasted almond slivers before serving.
