Begin by boiling a pot of water. Once boiling, add the Chinese egg noodles or ramen noodles and cook according to the package instructions until al dente. Drain and set aside.
In a large bowl, whisk together the peanut or sesame oil, low sodium soy sauce, pomegranate juice (if using), honey, and crushed red pepper flakes. Add the orange or clementine peel to the sauce to infuse it with citrus flavor.
In a large skillet or wok, heat a tablespoon of peanut or sesame oil over medium-high heat. Add the ground chicken and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
To the skillet, add the sliced shiitake or cremini mushrooms, grated ginger, and minced garlic. Stir-fry for another 3-4 minutes until the mushrooms are tender. Then, add the chopped kale or green cabbage, cooking until just wilted.
Add the cooked noodles to the skillet with the chicken and vegetables. Pour the sauce over the top, tossing everything together until well combined and heated through, about 2-3 minutes.
Serve the noodles in bowls, garnished with chopped raw peanuts, sesame seeds, sliced green onions, and a sprinkle of pomegranate seeds for a burst of color and flavor.
