Rice Noodles With Stir-Fried Chicken, Turnips and Carrots

• 7 ounces rice stick noodles
• 1/2 cup chicken broth or vegetable broth
• 1 tablespoon soy sauce (more to taste)
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 to 1/2 teaspoon red pepper flakes (to taste)
• 2 tablespoons peanut oil or canola oil
• 1 pound chicken breasts, cut across the grain into slices 1/4 inch thick
• 3/4 pound carrots, peeled and cut into 2-inch-long julienne (matchsticks)
• 3/4 pound turnips, peeled and cut into 2-inch-long julienne (matchsticks)
• 2 tablespoons sesame seeds
• Salt to taste
• 1/2 teaspoon sugar
• 1/4 cup coarsely chopped cilantro
• 2 teaspoons sesame oil

1. Place the noodles in a large bowl and cover with warm water.
2. Soak for at least 20 minutes, until soft.
3. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths.
4. Set aside within reach of your wok or pan.
5. Combine the broth, soy sauce and rice wine or sherry in a small bowl.
6. Combine the garlic, ginger and pepper flakes in another bowl.
7. Have everything within reach of your wok or pan.
8. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
9. Swirl in 1 tablespoon of the oil and add the chicken in a single layer.
10. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque.
11. Scoop out of the wok or pan and set aside in a bowl or on a plate.
12. Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes.
13. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds.
14. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute.
15. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender.
16. Add the cilantro and sesame oil, remove from the heat and serve.

rice, chicken broth, soy sauce, hsing rice wine, garlic, ginger, red pepper, peanut oil, chicken breasts, carrots, julienne, sesame seeds, salt, sugar, cilantro, sesame oil

Taken from cooking.nytimes.com/recipes/12243 (may not work)