Preparation of noodle: Scald noodles in boiling water to soften. Remove and put noodles in a colander and run tap water through it. Arrange noodles on a plate. Add 1/2 tbsp oil and 1/2 tsp sesame oil mix thoroughly and leave aside.
For the gravy: Heat 2 tbsp oil, add ginger wine and mushrooms and chicken; stir-fry well. Add seasoning and stock. Bring to a boil and simmer for five to 10 minutes. Add carrots and thickening.
Heat a hot plate over medium heat until really hot. Bring away from heat and place on a wooden base. Place ready-cooked noodles on hot plate and pour sauce over immediately. Noodles and sauce will start sizzling. Serve immediately with sliced red chillies and cilipadi.