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1
Place the noodles in a large bowl and cover with warm water.
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2
Soak for at least 20 minutes, until soft.
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3
Drain in a colander and, using kitchen scissors, cut into 6-inch lengths.
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4
Set aside within reach of your wok or pan.
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5
Combine the broth, soy sauce and rice wine or sherry in a small bowl.
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6
Combine the garlic, ginger and pepper flakes in another bowl.
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7
Have everything within reach of your wok or pan.
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8
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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9
Swirl in 1 tablespoon of the oil and add the chicken in a single layer.
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10
Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque.
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11
Scoop out of the wok or pan and set aside in a bowl or on a plate.
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12
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes.
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13
Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds.
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14
Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute.
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15
Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender.
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16
Add the cilantro and sesame oil, remove from the heat and serve.
