Instructions: Heat oven to 250 degrees. Boil noodles according to package directions; drain. Toss noodles with soy sauce, sesame oil and 1 1/2 teaspoons peanut oil in large bowl. Heat 4 tablespoons of the peanut oil to coat bottom of large skillet over medium-high heat. Pour in noodles; press down with spatula to flatten. Cook until brown, about 10 minutes. Flip over; cook until crisp, 5 minutes. Place in oven to keep warm.

Stir together hoisin sauce, rice wine, soy sauce, sugar, water and sesame oil in small bowl; set aside. Toss chicken with cornstarch in medium bowl; set aside. Heat peanut oil in wok over medium-high heat. Add green onions, ginger, garlic and peanuts; stir-fry 1 minute; remove. Set aside. Add chicken to pan; stir-fry until golden brown, about 2 minutes. Remove. Add sauce to wok; cook 2 minutes, stirring occasionally. Stir in chicken; cook until sauce is slightly thickened, about 3 minutes. Place noodle cake on serving plate. Cover with chicken and sauce; sprinkle garlic, green onion and peanut mixture on top.

Serves 6.

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