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Take rotisserie chicken, hand shred most of it, and put it off to the side. Keep some meat on the bones.
Add the bones and leftover meat to a pressure cooker or pot. Cover in water, add garlic, and bring to a boil.
Strain the soup from the chicken and put it in a separate pot. Keep soup on medium-low heat.
Prepare Momofuku Tingly Wavy Noodles according to package directions and set aside.
Take sauce packets from the noodles and add it to the broth of the chicken soup along with Momofuku Soy Sauce, salt, chicken bouillon, sliced onion, and chopped mushrooms.
Season the shredded chicken with Momofuku Sesame Oil, Momofuku Tamari, and chopped scallion.
Place cooked noodles in a bowl, add soup, and top with chicken. Optional: sprinkle in some sesame oil to the soup.