INGREDIENT NOTES: If you can’t find Shaoxing rice wine or black vinegar, leave out the rice wine and use rice wine vinegar or white wine vinegar in place of the black vinegar. Both these ingredients help with that proper dumpling-inspired flavor, but can be trickier to find. While fresh garlic and ginger are best, jarred or paste will work too.

SUBSTITUTIONS: Swap the ground chicken for ground pork, turkey, beef, or a plant-based alternative. Or, use shrimp, shredded tofu, or finely chopped mushrooms. Play around with the veggies – you could swap the bok choi for spinach, or even frozen mixed vegetables.

PREP AHEAD: The noodles will keep for up to 4 days in an airtight container in the fridge. Add a little water (roughly 1 tablespoon) when you reheat them (the microwave is easiest). This will keep them from drying out.

HOW TO STOP YOUR NOODLES FROM CLUMPING UP IN YOUR PAN: This can happen when the noodles are overcooked, or left to sit too long in a colander after cooking, or added too early into the pan with the stir fry. To ensure this doesn’t happen – cook your noodles until just al dente, then rinse in cold water to wash off any excess starch. If you like, toss them with a little neutral oil too. This will stop them from sticking together when you add them to the pan. I also recommend using tongs rather than a spatula or spoon to toss them through the noodles – this helps to distribute them evenly.