Cook the egg noodles
in 1 quart boiling water until al dente
, about 3 minutes. Drain
and toss with a small amount of toasted sesame oil
to prevent sticking. Set aside.
Have the stock heating in a pot.
Heat a large wok
over high heat. When the wok begins to smoke, add the peanut oil. Stir-fry the ginger and chile for less than 30 seconds. Add the chicken and let settle for 1 minute before stir-frying. As the chicken begins to brown, add the rice wine and stir-fry
until the wine has almost evaporated. Carefully stir in the tofu
. Then add in the mushrooms, bamboo shoots and the white parts of the napa cabbage, and stir-fry for 1 minute. Add the hot stock. Bring to a boil, and then reduce to a simmer. Season the soup
with the soy sauce, black rice vinegar
, salt and ground white pepper. Stir in the green parts of the napa cabbage and continue to simmer
for 10 minutes, skimming off any foam
Divide the noodles into 4 bowls. Ladle some of the soup over the noodles and garnish with scallions and cilantro