Prepare the noodles following the directions on the package. Set aside and keep warm.

In a large bowl mix soy sauce, cooking wine, oyster sauce, sugar and chicken stock. Stir to desolve sugar. Set aside.

Make a "slurry," (equal parts of cornstarch and water mixed together) from the cornstarch and water.

Heat a wok or large skillet to medium heat.

Add 1 teaspoon oil.

Add the ground chicken and cook, stirring, until cooked through.

Remove the chicken. Place on a plate and keep warm.

To same wok or skillet (do not wipe out or drain) add chile paste, garlic and green onion and sear very quickly, about 5 seconds or so, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds.

Add soy sauce/wine mixture and simmer for 20 seconds.

Slowly, while stirring, pour in the slurry. Stop when the sauce starts to thicken. Consistency should be thick enough to stand on top of the noodles.

Place prepared noodles on plate.

Spoon sauce over noodles.

Garnish with bean sprouts, peanuts, chopped green onions and/or julienned cucumbers.