Thai Chicken Ginger Noodle

It's the usual meal, lunch on a weekday, which I am cooking only one portion for myself.  I normally won't take the trouble to go for rice and dishes, as we all know that it is much easier to cook a bigger portion than just for 1.  Coming across this appetizing one plate noodle meal online makes me happy.... well, I know what to cook for my lunch ~ smiles ~

Ingredients:
Half chicken thigh (boneless and skinless), sliced
1 tsp. dark sweet soy sauce
1/2 tsp. ground white pepper
1 1/2 tbsp. oyster sauce
1/2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. cooking oil
2 cloves garlic (chopped)
1/2 onion (sliced into wedges)
1 tbsp. finely julienned ginger 
2 pieces dried shiitake mushrooms (soaked and sliced)
1 bundle plain organic noodles

Methods:

1. Combine the chicken with dark sweet soy sauce and ground white pepper.
2. In a small bowl, combine the oyster sauce, fish sauce and sugar and set aside for later use.
3. Heat water in a pot on high heat, place the noodles in the boiling water and boil until just tender.  Drain and set aside.
4. In a wok, heat cooking oil, add the garlic and onion and stir-fry until fragrant.  Add mushrooms and the marinated chicken and stir-fry until almost cooked.  Add the ginger and fry another minute.  Add the noodles and oyster sauce mixture and stir-fry until well combined.
5. Dish onto a serving plate and serve warm.

Note:  You can also use fresh mushrooms and dried wood ear mushrooms.

This recipe is adapted from 'Marion's Kitchen' with very slight amendment to suit my cooking preference.