For the chicken, mix all the sauce ingredients in a bowl and set aside.
Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well.
Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges.
Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through.
Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles.
For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds.
Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken.