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Preparation

1. Bring a large pot of water to a boil. Turn off heat and add the rice noodles. Stir the noodles to avoid clumping and let soak for 2 to 3 minutes or until they are soft and transparent. Drain well and toss with the sesame oil.
2. Mix reduced-sodium soy sauce with 1 teaspoon water. Sprinkle over the chicken and set aside.
3. In a small bowl, mix the oyster sauce, wine, sugar and chicken stock.
4. Place frozen peas in a colander under warm running water for a few minutes to thaw.
5. Heat a wok or large sauté pan over high heat until very hot; add the peanut oil. When the oil is hot, scatter in the garlic, ginger and half the scallions and stir briskly a few times. Add the chicken and stir-fry for 2 minutes, turning and tossing to break up any clumps of chicken.
6. Stir the oyster sauce mixture, pour it over the chicken and stir-fry for 2 minutes. Add the peas and noodles, and stir-fry briskly for 3 minutes, or until the chicken is thoroughly cooked and noodles are tender and colored from the sauce. If needed, add a little more broth to help noodles soften.
7. Grind black pepper over the top to taste, garnish with remaining scallions and cilantro leaves. Serve at once.