For the Chicken:

• 8 oz chicken breast, sliced thinly against the grain (or thigh)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/4 teaspoon salt

For the Sauce:

• 1 cup chicken stock
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon light soy sauce
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon powder
• 1/4 teaspoon white pepper

For the Noodles:

• 8 oz Hong Kong Pan Fried Noodles (or fresh Yakisoba noodles, or other type of thin noodles)
• 4 tablespoons peanut oil, divided

For the Stir-Fry:

• 1/2 head small cabbage, julienned
• 1/2 carrot, sliced into strips
• 5 scallions, sliced into 2” (5 cm) long pieces
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 8 canned quail eggs (Optional)
• 1 teaspoon sesame oil