Cut the stems off the shiitake mushrooms and mince both the caps and stems. Mince the green onion.

Place the Chinese noodles in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Add half the sesame oil (1 tbsp) and mix.

Heat a frying pan and add the noodles. Cook on low heat for about 5 minutes until browned, flip, cover with a lid, and steam for another 5 minutes. Remove and plate.

In the same pan, heat the remaining sesame oil (1 tbsp). Add the ground chicken and cook over medium heat until the color changes. Add the minced green onion, grated ginger, and minced shiitake mushrooms. Stir-fry until the oil is absorbed.

Add the seasoning ingredients (sake, sugar, soy sauce, oyster sauce, chili paste, chicken stock powder) and water. Simmer while stirring until the liquid reduces by half.