Instructions: Stir the soy sauce, rice wine, garlic, cornstarch and pepper together in a bowl until the cornstarch is dissolved. Toss the chicken gently in the marinade until coated. Let stand for 10 minutes.

For the Seasonings: Stir the soy sauce, chili garlic sauce and sugar together in a bowl.

For the Dish: If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain completely. If using fresh noodles, run noodles under warm water and separate strands with your fingers.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along edges, about 2 minutes. Scoop the noodles onto a plate and set aside.

Add the chicken to the wok and stir-fry until no longer pink, about 2 minutes. Add both types of the onions and the ginger and stir-fry until fragrant, about 1 minute. Slide the noodles into the wok, scatter the bean sprouts over them and pour in the seasonings. Toss until the mixture is heated through and the chicken is coated evenly with the seasonings, about 3 minutes. Stir in the peanuts, scoop the contents of the wok onto a warm serving plate and serve.

This recipe yields 4 servings.

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