Grate 1 tbsp ginger and place in a small bowl.

Add 1 tsp Shao Hsing rice wine to the bowl with the ginger.

Add 1 tsp soy sauce to the bowl.

Add 1 tsp cornstarch to the bowl.

Add 1/4 tsp salt to the bowl.

Add 1/4 tsp white pepper to the bowl.

Add 1/4 tsp red pepper flakes to the bowl.

Mix the ingredients to combine.

Dice 12 oz chicken thighs into 1/2" pieces.

Add the diced chicken thighs to the bowl, mix to coat and set aside.

Add 1 tbsp rice wine to a small bowl.

Add 1 tbsp soy sauce to the bowl with the rice wine.

Thinly slice 3 cups of cabbage and set aside.

Slice 4 oz mushrooms and set aside.

Thinly slice ½ cup scallions

Set aside 12 oz fresh Chinese round egg noodles

2 tsp sesame oil

3/4 tsp salt

2 tbsp peanut or vegetable oil, divided

Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbsp oil.

Add chicken mixture and spread evenly. Cook undisturbed 1 minute, letting chicken sear. Stir-fry 30 seconds more or until chicken browns.

Add cabbage and mushrooms and stir-fry 1 more minute or until cabbage is just ¬wilted. Transfer chicken and vegetables to a plate.

Swirl remaining 1 tbsp oil into wok. Add noodles and stir-fry 15 seconds.

Swirl soy sauce–rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining 3/4 tsp salt. Stir-fry 1 to 2 more minutes or until chicken is cooked through and noodles are heated through.