Cut the sweet potato starch noodles into 6-inch-long pieces. Simmer the noodles for 4-5 minutes or until the noodles are soft but slightly undercooked.
Drain the noodles completely. Rinse them will cold running water to stop the cooking process. Mix the noodles with 1/2 tbsp of dark soy sauce and a drizzle of vegetable oil. Put that aside.
Slice it into 1/3 of an inch wide strips.
Cut 150 grams of chicken into strips. Marinade it with 1 tsp of cornstarch, 1/2 tbsp of soy sauce, and 1/2 tbsp of the pickling juice from the sour cabbage. Let it sit for 10 minutes.
Finely dice it 1 tsp of ginger.
Slice 3 cloves of garlic thinly.
Separate the white and green parts of the scallion. Roughly diced the white part, we will use that for the stir fry. Cut the green part into 1-inch-long pieces. Reserve it on the side
Cut open 5-6 pieces of dried red chilies and remove the seeds.
Slice one red chili and 1/2 of a green chili with a 45 angle.
Julienne 30 grams of carrot.
Before cooking, quickly mix 2.5 tbsp of soy sauce and 1 tbsp of soybean paste together.
Heat your wok until it is smoking-hot. Add 2-3 tbsp of cooking oil and toss in the chicken. In about 30 seconds, the chicken should be halfway cooked. Toss in the garlic, ginger, dried red chilies, and the white part of the scallion. Stir until they are fragrant.
Drizzle in 1 tbsp of Chinese cooking wine from the side of the wok. Throw in the sour cabbage. Stir for a minute. Push everything to the side and add in the noodles along with the sauce. Continue to mix until the noodles absorb the flavors.
Add in the chilies, carrot, the green part of the scallion. Keep cooking until the vegetables are a bit soft. Turn off the heat. Add a drizzle of sesame oil. Give it a final toss and you are done.
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