Bring about 3 quarts of water to boil. Remove from heat, put the dry noodles in the hot water, and allow them to soften about 5 minutes, but do not allow the noodles to get too soft or they will break apart in the wok. Drain well and set aside.
In a small bowl, combine 1 table spoon soy sauce, 1 tablespoon rice wine, cornstarch, and sesame oil. Pour over the chicken in the medium bowl and stir to coat.
In the other small bowl, combine the oyster sauce, 1 tablespoon soy sauce, and 1 tablespoon rice wine.
In the wok, heat 1 tablespoon of peanut oil over high heat. Stir fry the chicken until it just turns white, about 2 to 3 minutes. Transfer to a plate.
Add 2 tablespoons of peanut oil to the wok. Add the bean sprouts and stir just until lightly coated with oil, about 1 minute. Add the ginger and scallions and stir-fry until the sprouts are just limp, about 2 minutes. Transfer to the plate with the chicken.
Add the remaining 2 tablespoons of peanut oil to the wok along with the noodles. Spread the noodles around the wok and let them rest until slightly crusty on the bottom, about 1 minute. Stir-fry the noodles gently so they do not break until light brown, about 2 minutes. Return the chicken and bean sprouts to the wok and pour in the oyster sauce mixture. Gently stir-fry until it’s all heated through, about 3 minutes. Serve immediately.
Equipment4- to 5-quart pot with lid wok 2 small bowls medium bowl or glass pie plate colanderSubstitutionsTraditional recipes call for fresh broad Chinese rice noodles known as ho fun, just separate them and cut into long strips 1/2-inch wide.