Stir-Fried Soba Noodles With Turkey and Cabbage

• 1 tablespoon egg white, lightly beaten
• 2 teaspoons cornstarch
• 1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
• Salt to taste
• 1 1/2 teaspoons water
• 1/2 pound turkey cutlets, cut across the grain in 1/4-inch thick slices
• 1/2 cup chicken or vegetable stock
• 1 tablespoon soy sauce (more to taste)
• 1/2 teaspoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
• 6 ounces soba noodles (2 bundles)
• 2 teaspoons sesame oil
• 2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil
• 1/2 medium cabbage, shredded (about 4 cups)
• 1 bunch scallions, thinly sliced, dark green parts separated
• 1/2 cup coarsely chopped cilantro

1. In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water.
2. When you can no longer see any undissolved cornstarch add turkey and stir until coated.
3. Cover bowl and place in refrigerator for 30 minutes.
4. Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve.
5. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
6. Have everything within reach of your wok.
7. Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil.
8. Do not drain the water.
9. Bring it back to a boil and turn the heat down so that water is at a bare simmer.
10. Carefully add turkey to the water, stirring so that the pieces dont clump.
11. Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute.
12. Drain in a colander, then on paper towels.
13. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the wok.
14. Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture.
15. Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions.
16. Stir-fry 2 minutes.
17. Add noodles and the broth mixture.
18. Reduce heat to medium and stir-fry 1 to 2 minutes.
19. Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined.
20. Serve, garnished with cilantro sprigs if desired.

egg white, cornstarch, rice wine, salt, water, turkey cutlets, chicken, soy sauce, sugar, garlic, ginger, red pepper, noodles, sesame oil, grapeseed oil, cabbage, scallions, cilantro

Taken from cooking.nytimes.com/recipes/1016017 (may not work)