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Marinate chicken in soy sauce, ginger, wine vinegar, and garlic for approximately 20 minutes in the fridge.
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Soak noodles in boiling water for 5 minutes while stir frying your ingredients.
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Heat oil in a wok, adding your chicken and shallots — cooking for 2 minutes (reserve marinade).
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Reduce heat, add watercress and marinade, cooking for an additional minute. Drain noodles and add to your wok mixture, garnish with cilantro and serve.