For the marinade and sauce:
About ⅓ cup Shaoxing or dry sherry
About ⅓ cup oyster sauce
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 round tablespoon cornstarch dissolved into a splash of warm water to make a slurry
2 teaspoons sugar
2 tablespoons dark sesame oil
2 inches ginger, thinly sliced and chopped
4 cloves garlic, sliced, chopped or grated
For the noodles and chicken:
1 pound wide Chinese rice or wheat noodles
1 to 1½ pounds boneless, skinless chicken breasts and/or thighs, very thinly sliced
A sprinkle of salt and ground white pepper or fine black pepper
3 tablespoons peanut or other neutral oil
1 large red field pepper or 2 small, quartered lengthwise, seeded and sliced
4 baby bok choy, thinly sliced, white bottoms and greens separated (or ½ Savoy cabbage, cored and thinly sliced)
2 bunches scallions, sliced on bias, whites and greens separated
1 package mung bean spouts
Toasted sesame seeds, optional
Hot sauce or chili oil of choice, to pass at table
Bring a large pot of water to boil.
While water boils, whisk up sauce in a bowl.
Cook noodles to package directions and leave in strainer, then rinse in hot water to loosen when ready to toss with chicken.
Season sliced chicken with salt and white pepper or fine black, place in bag or bowl and add about ¼ to ⅓ cup of the sauce and marinate the chicken for about 5 minutes.
Heat a large skillet over high heat with 2 tablespoons oil, 2 turns of the pan. Add the chicken in one layer to hot oil and brown, then remove to platter, cooking in batches if needed. Add remaining oil and stir-fry the peppers, bok choy white bottoms and scallion whites, 2 to 3 minutes, add sauce, chicken and half the bean sprouts, bok choy greens, half the scallion greens and the noodles, combine. Place noodles in bowls and top with sesame seeds, dot with hot sauce and garnish with remaining scallion greens and sprouts.