Mix the sherry with soy sauce and Chinese spices. Cut the chicken fillet into small slices (approx. 1/2 cm thin) and marinate in the sherry mixture for 15 minutes.

Put the noodles in boiling salted water, remove the pot from the stove and let it stand for approx. 4 minutes, then loosen with a fork, drain and set aside.

Separate the cabbage leaves, cut out the stalk, cut in half and cut into strips approx. 1 cm wide. Wash and quarter the peppers, cut out the core and cut into fine strips. Clean and wash the spring onions, cut the green and light parts separately into fine rings, peel and finely chop the ginger, onion and garlic.

Drain the meat, catch the marinade and set aside. Mix the vegetable stock, starch and sugar with the collected marinade and stir well.

Let the wok get hot, add 2 tablespoons of oil and fry the meat in portions for 2 minutes and then remove. Fry the ginger, onion, garlic and the light of the spring onions in the remaining 2 tablespoons of oil, add the cabbage and paprika, fry for about 5 minutes, then pour in the seasoning sauce and bring to the boil.

Mix in the pasta and meat and cook for 5 minutes, turning, until they are hot. Season to taste with salt and pepper.

Scatter the green spring onion rings over the pan and serve.