4 ounces dried Chinese egg noodles
Toasted sesame oil
6 cups vegetable or chicken stock
2 tablespoons peanut oil
1/2-inch piece fresh ginger, peeled and thinly sliced
1 red Fresno chile, sliced
6 boneless skinless chicken thighs, sliced into 1/2-inch-thick slices
1 tablespoon Shaohsing rice wine or dry sherry
One 6-ounce block fresh extra-firm tofu, chopped into long strips
3 fresh shiitake mushrooms, stemmed and sliced
One 8-ounce can bamboo shoots, drained and chopped into long strips
1/2 medium napa cabbage, chopped into 1/2-inch strips (about 4 cups), white and green parts separated
2 to 3 tablespoons light soy sauce
2 to 3 tablespoons black rice vinegar
Freshly ground white pepper
2 scallions, green part only, thinly sliced, for garnish
Handful fresh cilantro stems and leaves, chopped, for garnish
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