4 bundles Asian noodles (8 to 12 ounces total), with about the same thickness and flat shape as linguine
2 medium carrots, thinly sliced on a bias
8 to 10 shiitake mushrooms (fresh, or dried and reconstituted), sliced
4 cups shredded green cabbage
2 cups coarsely chopped broccoli rabe or spicy mustard greens (from two small bunches)
4 whole scallions, thinly sliced
4 large eggs
4 tablespoons vegetable or canola oil
1-inch knob fresh ginger, peeled and sliced to matchsticks
2 cups cooked chicken meat, shredded
2 to 4 teaspoons soy sauce
Salt and white pepper to taste
2 to 4 teaspoons Asian sesame oil
Bring a small pot of water to a boil and cook the noodles according to the directions on the package; drain and keep close. While waiting for the noodles to cook, arrange the rest of the ingredients near your stove. (Arrange the vegetables in individual bowls.) Beat the eggs and season with salt and white pepper.
Heat one tablespoon of the oil in a large, wide chef’s pan or wok. Once hot, pour in the beaten eggs and stir frequently with chopsticks to scramble (allow some parts to lightly brown). Once just cooked (about 1 to 2 minutes), transfer to a small bowl and set aside.
Heat the remaining oil in the same pan and add the ginger. Once fragrant and beginning to sizzle, add the carrots, mushrooms, green cabbage, broccoli rabe, and scallions, along with a pinch of salt and white pepper. Cook, stirring occasionally, about 2 minutes, or until vegetables are just crisp-tender. Transfer to a separate bowl.
Finish the stir-fry in two batches: Combine half the chicken, a generous splash of soy sauce, half the cooked noodles, half the eggs, and half of the vegetable mix in the pan. Stir briskly to incorporate. Taste and add more soy sauce if desired. Remove from heat, stir in half the scallions and 2 teaspoons sesame oil.
Transfer the cooked noodles to plates and repeat with cooking the second batch. Serve immediately once finished.