½ lb rice noodle, dried thin rice noodles

1 tbsp peanut oil

½ cup tianjin preserved cabbage, finely chopped

2 tablespoons garlic, coarsely chopped

2 teaspoons fresh ginger root, finely chopped

2 tablespoon shao hsing rice cooking wine, Shaoxing rice wine or dry sherry

1 tbsp chili bean sauce

1 tbsp dark soy sauce

2 tsp light soy sauce

1 tbsp sugar

½ cup reduced-salt canned broth

1 tbsp Asian sesame oil

3 tablespoons Scallions, finely chopped

2 tablespoons Fresh cilantro, finely chopped