Coat chicken strips with egg white, cornflour, salt, and pepper, then chill for 20 minutes.
Blanch noodles in boiling salted water for 2-3 minutes until tender and drain.
Fry noodles in 22 ml of oil over low heat for 5 minutes until crisp on the bottom.
Flip noodles, add another 22 ml of oil, and fry for 4 minutes until golden and crisp.
Stir-fry chicken in very hot oil for 2 minutes until sealed, then drain and discard oil.
Boil rice wine, sauces, stock, and seasonings in a clean wok, then thicken with cornflour mixture.
Coat chicken in the sauce and serve over crispy noodles garnished with spring onions.