ATK Spicy Stir-Fried Chicken and Bok Choy with Crispy Noodle Cake

4 boneless, skinless chicken breasts (about 1 ¼ pounds), trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into ½-inch strips

2 ½ tablespoons soy sauce

2 ½ tablespoons dry sherry

¼ cup hoisin sauce

1 tablespoon Asian chili-garlic sauce

12 ounces Chinese egg noodles (fresh), about the thickness of spaghetti

1 teaspoon table salt

4 thin-sliced scallions, white and light green parts sliced thin, dark green parts sliced thin on the bias for garnish

4 tablespoons vegetable oil

1 large head bok choy (about 1 pound), stalks and greens separated, stalks cut crosswise into ¼-inch slices and greens cut into ½-inch strips

1 tablespoon minced fresh ginger

Directions at americastestkitchen.com

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