How to make it
Combine the chicken, egg white, cornflour, salt and pepper in a small bowl. Mix well and leave in the refrigerator for at least 20 minutes.
Blanch the noodles for 2 minutes in a large pot of salted boiling water or accordingly to the package instructions. Drain them well.
Heat a large frying pan until it is hot, then add 1½ tablespoons of oil. Spread the noodles over the surface evenly, turn the heat to low and allow the noodles to turn brown slowly. This should take about 5-8 minutes.
When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles and keep warm.
Heat a wok until it is very hot and then add oil. When the oil is very hot, remove the wok from the heat, and immediately add the chicken shreds, stirring vigorously to keep them from sticking. When the chicken pieces turn white (this should take 2 minutes), quickly drain the chicken and all of the oil in a stainless steel colander set in a bowl. Discard the oil.
Clean the wok and reheat it over high heat. Now add the bean sprouts, rice wine, Lee Kum Kee Double Deluxe Soy Sauce , chicken stock, salt, and pepper. Bring the mixture to boil and add the cornflour mixture. Bring it to a simmer again. Return the chicken to the sauce and give the mixture a few stirs. Pour this over the noodles, garnish with the spring onions and serve at once.