Step 1

Combine the chicken with 1 teaspoon cornstarch, 1 teaspoon oil and 1 teaspoon soy sauce.

Step 2

Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and stir-fry the chicken until it turns opaque. Remove from the wok and set aside.

Step 3

Add 2 more tablespoons of oil to the wok, and add the ginger slices. Fry for 1 minute, and add the scallions and red chili.

Step 4

Add the noodles, and stir-fry, adding a sprinkling of hot water if the noodles are cold and you’re having difficulty breaking them up.

Step 5

When the noodles have loosened and warmed up, add the Shaoxing wine, 1 1/2 tablespoons light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined––about 1-2 minutes. Serve!