Preparation
1. For chicken, lightly whisk egg white. Add cornstarch and seasoning packet; whisk well. Slice chicken tenders on a bias into 1/2 in pieces. Toss chicken with egg white mixture; set aside.
2. For stir-fry, grate gingerroot. Add pressed garlic and set aside. Place almonds into skillet; cook and stir over medium-high heat 3-4 minutes or until toasted. Remove almonds from skillet and set aside.
3. Prepare Pan-Fried noodle cake. As noodle cake cooks, stir-fry chicken. Add oil to same stir-fry skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add coated chicken pieces to skillet. Cook and stir 4-6 minutes or until centers of chicken are no longer pink. Remove from skillet and keep warm.
4. To finish stir-fry, whisk together cornstarch and broth; add to skillet. Bring to a simmer, stirring frequently. Add gingerroot and garlic to skillet; heat until fragrant, stirring frequently. Add vegetables and chicken to skillet; simmer 1-2 minutes or until heated through. Stir in half of the tasted almonds. Serve stir-fry over noodle cake; sprinkle with remaining almonds and black pepper.