My first complaint about this recipe is in advocation of using instant ramen noodles. Isn't this site called "Eating Well"? Yes, it advocates "baked" ramen over deep fried, but considering the preparation methods, almost any type of alimentary paste can be used! Further, ramen noodles are a very, very Japanese style of noodle. Chinese noodles are, in fact, made with low-protein wheat flour and then pulled by hand, which gives them an altogether better flavour and texture than any instant noodle ever can.
Secondly, the method of preparation of the chicken, as detailed in this recipe, leaves one to wonder why anyone would cook at home if this were the method to be used. Not only is blanching the chicken only supposed to be a pre-preparatory method, but the Chinese definitely know how to marinade. Those who took it upon themselves to marinade this chicken, even in, say, an Italian Marsala, are actually being more authentic than the original recipe.
There are other things wrong with this recipe, but I'm afraid I've gotten to the point of "TL;DR".