Put the chicken in a bowl with the rice wine, cornflour, sesame oil and salt and leave to marinate for 30 minutes.
Heat the oil in a wok over a high heat until the oil starts to shimmer. Tip in the chicken strips, spring onions, ginger, chilli and sesame seeds and stir-fry for 2 minutes before adding the pak choi. Stir for 1 minute, then add the oyster sauce and measurement water. Cook, stirring, for 1 minute, then toss in the noodles and stir-fry until steaming hot.