Fry chicken in 1 tbsp oil. Set aside.
1 tbsp peanut oil, 650 g chicken breast
Fry scallions briefly in 2 tbsp oil. Add wine, stock, water, both tamaris and sugar. Combine and simmer.
2 tbsp garlic infused oil, 75 g scallions, 20 g ginger, 1 tbsp Chinese wine, 2 cubes chicken stock, 2 cups water, 1 tbsp dark tamari, 2 tbsp tamari, 1 ½ tbsp dark brown sugar
Make noodles, about half the recommended cooking time. Strain and add to the pan with the veggies and sauce.
250 g wide rice/egg noodles
Mix cornstarch with 2 tbsp water. Add to the pan along with chicken and cook until the noodles are done and the sauce is thickened.
1 tbsp cornstarch, 2 tbsp water