Prepare a large pot of boiling water for the noodles.
Add all the sauce ingredients into a mixing bowl then whisk until combined. Set aside until needed.
Cut the chicken into small strips.
In a bowl, add the chicken and 2 tbsp of the sauce. Mix and allow to marinate until needed.
Cook the noodles as directed on the packaging. Strain and set aside once done.
Prepare the vegetables.
Heat the wok over high heat.
Add 1 tbsp of oil and the chicken to the wok. Fry for 1 minute.
Add the garlic, ginger slices and shitake mushrooms. Cook for 1 minute.
Add the carrots and onions with 2 tbsp of sauce. Cook for 1 minute
Add the bok choy (or choy sum). Toss for 10 seconds then pour everything into a large bowl. Leave aside until needed.
Add 2 tbsp of oil to the wok then add the egg noodles. Fry for roughly 3 - 4 minutes.
Pour the sauce over the noodles and toss. Then add the meat and vegetables back in and combine well.
Garnish with coriander and serve with sriracha.