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1
Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking.
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2
Drain in a colander and rinse with cold water until cool, then shake well to remove water.
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3
Return noodles to pot, add sesame oil, and toss.
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4
Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper.
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5
Mix gently to combine.
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6
In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
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7
Heat a wok over high heat until a bead of water evaporates almost on contact.
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8
Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula.
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9
Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok.
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10
Let cook undisturbed one minute, until chicken begins to sear.
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11
Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done.
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12
Remove to a bowl.
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13
Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked.
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14
Empty into the bowl with chicken.
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15
Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles.
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16
Stir-fry 30 seconds, moving constantly to heat through.
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17
Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions.
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18
Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
