Boil noodles for 3-5 minutes, drain, rinse with cold water, and toss with sesame oil.
Slice chicken breasts into 5cm shreds using a cleaver.
Combine chicken with soy sauce, rice wine, sesame oil, salt, and pepper in a bowl.
Mix well and marinate for 20 minutes.
Heat a wok with one tablespoon of oil until smoking hot.
Stir-fry chicken for two minutes and transfer to a plate.
Heat remaining oil in the wok and fry garlic for 10 seconds before adding mangetout and ham.
Add noodles, soy sauces, rice wine, seasonings, sugar, and spring onions and stir-fry for two minutes.
Return the chicken to the wok.
Fry for 3-4 minutes until the chicken is cooked through.
Stir in the final sesame oil and mix well.
Transfer to a warm platter and serve immediately.