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SPUNKY SPICY STIR FRIED RAMEN

1/4 cup soy sauce
3 tablespoons rice wine or sake
1 1/2 tablespoons sugar
1 1/2 tablespoons white wine sauce
1/2 teaspoon toasted sesame seeds
1 pound boneless chicken breasts or thighs cut into thin julienne strips

2 tablespoons soy sauce
1 1/2 tablespoons minced ginger root
1 tablespoon minced garlic
4 1/2 tablespoons vegetable oil 2 cups sliced onions, cut into thin julienne shreds
1 teaspoon crushed red pepper, or to taste
4 cups sliced Napa cabbage, shredded finely
1 cup grated carrots
1 1/2 tablespoons rice wine or sake

4 packages ramen noodles, cooked until just tender, rinsed and drained

In a bowl combine the 1/4 cup soy sauce, rice wine vinegar, sugar, white wine and sesame seeds. Toss to combine and set aside. In a bowl, mix the meat with 2 tablespoons soy sauce, ginger root, minced garlic, and vegetable oil. Toss lightly, and let marinate for 30 minutes. Heat a wok or a skillet, add 3 tablespoons of oil, and heat until near smoking. Add the chicken and stir-fry until the shreds separate and change color, remove, and drain. Wipe out the pan and reheat. Add the remaining oil and heat over high heat until hot. Add the onions and crushed pepper, and stir-fry for about 1 minute. Add the cabbage shreds. Toss lightly for 1 minute and add the carrots and rice wine. Cook for another minute and add the sauce. Heat until boiling. Add the cooked chicken and the Ramen noodles, and toss lightly to blend. Transfer to a platter and serve immediately. 

In a bowl combine the 1/4 cup soy sauce, rice wine vinegar, sugar, white wine and sesame seeds.