In a 3 QT saucepan, bring two quarts water to a rolling boil over high heat. Add noodles. return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water, shake well to remove excess water. Return noodles to pan, add sesame oil, and toss until well combined.

Add chicken, ginger, rice wine, corn starch, 1 tsp soy sauce, 1/4 tsp salt, and white pepper in a shallow bowl

Heat wok over high heat. once hot add 1 Tbsp oil, red pepper flakes, stir-fry 10 seconds, push red pepper flakes to the side of wok, add chicken mixture and spread evenly. cook undisturbed one minute, let chicken sear. stir-fry 30 seconds more until brown. add cabbage and mushrooms stir-fry until cabbage is wilted. Transfer to plate.

Add 1 Tbsp oil, add noodles and stir-fry 15 seconds. Add soy sauce-rice wine mixture to the wok, Add scallions and chicken mixture. sprinkle remaining salt and stir-fry 1-2 more minutes until chicken and noodles are heat through.