Scald noodles in a pot of rapidly boiling water for 30-40 seconds. Use a large wire mesh ladle to remove and plunge the noodles straight into a basin of cold water, then remove immediately and drain well. Put into a large bowl and add a teaspoon of oil to mix.
Heat oil and sesame oil in a wok; fry garlic and ginger until fragrant. Add mushrooms and carrot and stir-fry well. Mix in seasoning and noodles. Toss well to combine.
Add yellow chives and chilli. Toss briefly with a pair of chopsticks until chives are well mixed with the noodles. Add a dash of coarse ground black pepper then dish out and serve.