Boil water for the noodles in a 6 quart pot. Add noodles and stir while cooking to prevent sticking. Cook 3 to 5 minutes until just done. Drain in colander. Rinse with cold water until cool. Shake to remove water and stir in sesame oil.
Prep chicken by combing ingredients, chicken through salt, in a bowl. Set aside.
In separate small bowl combine wine and soy sauce. Set aside.
Place a wok or 6 quart pot over high heat, until a bead of water quickly evaporates. Add 1 tablespoon oil and red pepper flakes. Stir-fry 10 seconds. Add chicken mixture, spreading in single layer. Cook without stirring for 1 minute to sear. Then stir-fry until just done, 1 - 2 minutes. Remove to serving bowl.
Try deglazing pan with 1/4 c dry sherry. Add cabbage and mushrooms to wok or pot. Stir-fry 1 minute until just wilted but not cooked. Add to chicken in serving bowl.
Bring wok or pot back up to temperature. Add 1 ½ tablespoons oil, then noodles. Stir-fry noodles, 30 seconds to heat through. Add reserved wine-soy sauce mixture. Then return to wok or pot, chicken and vegetables set aside. Add scallions and 3/4 teaspoon salt. Stir-fry 1-2 minutes until chicken and vegetables are heated through.