Rice Noodles With Stir-Fried Chicken, Turnips and Carrots

1. 1

   Place the noodles in a large bowl and cover with warm water.

2. 2

   Soak for at least 20 minutes, until soft.

3. 3

   Drain in a colander and, using kitchen scissors, cut into 6-inch lengths.

4. 4

   Set aside within reach of your wok or pan.

5. 5

   Combine the broth, soy sauce and rice wine or sherry in a small bowl.

6. 6

   Combine the garlic, ginger and pepper flakes in another bowl.

7. 7

   Have everything within reach of your wok or pan.

8. 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.

9. 9

   Swirl in 1 tablespoon of the oil and add the chicken in a single layer.

10. 10

    Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque.

11. 11

    Scoop out of the wok or pan and set aside in a bowl or on a plate.

12. 12

    Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes.

13. 13

    Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds.

14. 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.

15. 15

    Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender.

16. 16

    Add the cilantro and sesame oil, remove from the heat and serve.

* Per serving · 4 servings · Values may vary.