Instructions

1. Boil Chinese noodles according to package instructions.  Drain well and toss with 1 teaspoon sesame oil. Heat large skillet over medium heat until a drop of water added sizzles.  Working in 2 batches add the noodles and cook undisturbed for 1-2 minutes or until they get crispy.  Flip and crisp the other side.  Repeat with second batch of noodles. Remove to bowl.
2. Meanwhile mix together soy sauce, mirin, sesame oil and ginger. Set aside.
3. Add 1 tablespoon vegetable oil to same skillet over medium high heat.  Working in batches cook the chicken until golden brown on both sides and cooked through. Remove chicken to plate.
4. Add 1 tablespoons vegetable oil to same skillet over medium high heat until almost smoking.  Add cabbage carrots, onions and celery; cook until crisp tender. Reduce heat to low and add garlic stirring constantly.
5. Return cooked noodles and chicken to the skillet and stir to reheat.  Add the sauce and stir to coat.  Top with sliced green onions and serve immediately.