Cook the noodles per the directions and set aside to drain.

In a large jar add the chicken stock, soy sauce, sugar, dark soy sauce, wine, oyster sauce, and sesame oil. Add the top of the jar on tightly and shake vigorously to combine. You can also place all the ingredients in a medium-sized bowl and whisk them together.

In a small bowl whisk together the water and cornstarch, set aside.

In a large skillet over medium-high heat add half of the vegetable oil. Add the ground chicken and break it up into crumbles, cook until there is no pink left, 5 minutes. Place the cooked chicken on a plate.

Add the remaining oil to the skillet. Add the white part scallion, garlic, and chili paste, stir fry stirring constantly until fragrant, 30 seconds.

Add the cooked chicken back to the skillet and toss to combine.

Pour the sauce into the pan and stir to combine.

Bring to a simmer. Slowly pour in the cornstarch mixture and whisk at the same time. I like to add half and if I think it needs to be thicker, I’ll add the rest in. Let the mixture simmer for 2-3 minutes until thick, stir occasionally.

Add the noodles to a large bowl and spoon the sauce on top. Garnish with the green part scallions, cucumber, and bean sprouts. Serve immediately.