In a small bowl whisk together the egg white, rice whine and cornstarch together. Toss in the chicken until coated, then cover and refrigerate for 30 minutes.
In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, rice wine and sesame oil. Add in the cornstarch and whisk together until the cornstarch has dissolved.
Place a medium saucepan over high heat and fill with 3/4 inch of peanut oil. Heat the oil until it reaches 380 degrees. While the oil is heating pull apart the bundles of noodles.
Place a handful of the noodles into the heated oil for 5-10 seconds or until they puff up. Remove from the oil and place them on a plate covered in paper towel, then repeat in several batches for the rest of the noodles.
Place a large skillet over medium heat and coat in 2 Tablespoons peanut oil. When the oil is hot add the chicken and sauté 2-3 minutes.
Transfer the chicken to a plate and set aside. Add the remaining 2 Tablespoons of peanut oil to the skillet and heat. When the oil is nearly smoking add the garlic, ginger, jalapeño, minced scallions, 1/2 teaspoon of salt and the sugar. Stir together and sauté for 30 seconds.
Add the mushrooms, water chestnuts and scallion pieces to the pan and stir-fry for 2 minutes. Pour the stir-fry sauce and chicken into the pan and cook for 1 minute. To serve place the noodles on a platter and top with the chicken mixture. Place on lettuce leaves and soy sauce for dipping.
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