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1
Bring a large pot of water to a boil, and cook the noodles according the direction on the package.
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2
Drain well, return the noodles to the pot, cover and set aside.
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3
Meanwhile in a medium bowl, add chicken strips with 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, 1/2 tablespoon vinegar, 1 teaspoon cornstarch, half amount of ginger and garlic, and red pepper flakes to taste.
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4
Toss until well coated.
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5
Set aside for about 10 minutes.
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6
Heat 1 tablespoon vegetable oil in an nonstick skillet or work over medium or medium-high heat until hot.
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7
Add the marinated chicken, stirring occasionally, and cook until the chicken strips are browned and cooked on both sides, about 6 minutes in total.
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8
Remove the cooked chicken onto a plate, and set aside.
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9
Heat the remaining tablespoon oil in the skillet or wok until hot.
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10
Add the scallions, remaining ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
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11
Add the broccoli and carrots, stirring often, and cook for about 4 minutes or until the vegetables are tender but still crispy.
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12
Meanwhile in a small bowl, stir together remaining soy sauce, wine, rice vinegar, cornstarch, sesame oil, sugar and red pepper flakes to taste.
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13
Return the chicken to the pan, pour the sauce over, and stir to coat evenly.
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14
Season to taste with more soy sauce, vinegar, sesame oil or red pepper flakes if needed.
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15
Place the noodles on the plate, top with stir-fried chicken and vegetables.
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16
Serve warm.
