For Stir Fry:

If using, marinate chicken in soy sauce for 10 minutes to 1 hour.

Cook crispy noodle cake:

In boiling water, cook fresh noodles for approx. 3 minutes and drain. If using dried, cook according to package directions and drain.

Heat oil on high in a skillet or wok. Mix scallions with cooked noodles and place in skillet or wok.

Brown on each side and transfer to a plate. (flipping noodles with a round plate and sliding back into skillet is an easy way to flip).

While noodles are browning, prepare sauce and vegetables.

In a separate bowl, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch. Set aside.

In a separate bowl, combine ginger, garlic and oil. Set aside.

If using chicken, drain chicken add oil to skillet or wok and cook on high heat until browned. Trasfer chicken to a plate.

Add more oil to hot skillet or wok and add broccoli, white stalks of bok choy and water and cover pan and steam for 3 minutes. Transfer to plate.

Add more oil to hot skillet or wok and peppers, bok choy leaves and bean sprouts and cook until peppers are spotty brown.

Clear a hole in the center of skillet or wok and add garlic/ginger mixture and cook for 20 seconds, then stir into vegetables.

Add broccoli and chicken (if using) back into the pan.

Add sauce mixture to pan and cook until thickened.

Sprinkle with sliced scallions and serve.