Heat a wok with 1/2 cup of oil. Once it's heat add all the ingredient and saute til oil separates. Allow the mixture to cool and keep aside.
Squeeze out the water from the mushrooms and sliced them thinly and keep aside. Heat a heavy bottomed work and add the sesame oil. As it's heated add the shredded onions and garlic -saute til fragrant followed by the mushrooms and sliced chicken.
Fry for 2 minutes and add the dark and light soy sauce.Coat the well and transfer to a bowl keep aside.Boil a big of water with a good amount of water. The water should be super salty.
Add a handful of the noodles and beans sprouts on a wire-mesh strainer with handle and dip in hot boiling water until cooked through.Then blench them in some cold water and keep aside. You have to this method for each person separately.
In a large glass bowl add 1 tablespoon semester oil,1 teaspoon minced garlic,1tsp ginger garlic sauce, 1 teaspoon Chinese rice wine vinegar,1tsp black bean sauce and finally add 1 tabelspoon of the prepared spicy chillie paste. You can also add 1 teaspoon of tomato ketchup if you like.
Blend them well and add the cooked noodles mixture followed by adding few blenched baby bok choy,chicken mushroom mixture, a little red slice red chillie,coriander leaves,spring onions and fried onion. Give a good toss and transfer them to serving bowl.