6 tablespoons vegetable oil
3 scallion, trimmed, quartered lengthwise, and cut into 1-inch-long pieces
6 boneless skinless chicken thighs
1 pound fresh silver pin noodles
1 1/2 cups mung bean sprouts
6 tablespoons thin soy sauce
Fresh ground black pepper
Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute.
Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes.
Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes.
Add 1/2 cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot.
Repeat twice more, splitting each batch into 2 servings.