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1
In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water.
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2
When you can no longer see any undissolved cornstarch add turkey and stir until coated.
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3
Cover bowl and place in refrigerator for 30 minutes.
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4
Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve.
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5
Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
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6
Have everything within reach of your wok.
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7
Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil.
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8
Do not drain the water.
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9
Bring it back to a boil and turn the heat down so that water is at a bare simmer.
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10
Carefully add turkey to the water, stirring so that the pieces dont clump.
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11
Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute.
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12
Drain in a colander, then on paper towels.
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13
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the wok.
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14
Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture.
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15
Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions.
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16
Stir-fry 2 minutes.
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17
Add noodles and the broth mixture.
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18
Reduce heat to medium and stir-fry 1 to 2 minutes.
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19
Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined.
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20
Serve, garnished with cilantro sprigs if desired.
