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Soak the noodles in hot tap water. In a small bowl, mix the chicken with the cornstarch, soy sauce, and shaoxing wine. Set aside.
Heat up the oil in a wok or frying pan over medium high heat. When hot and shimmery, crack the eggs into the pan and scramble until cooked but still soft. Season with salt and pepper to taste then scoop out the eggs. The pan should still have a bit of oil in it, but if it’s dry, add a touch more.
Add the onions and cook, over medium high heat, until slightly soft – you want them to have some bite to them still. Add the chicken, along with the marinade in the bowl and cook, stirring, until brown and cooked through.
Drain the noodles and add them into the pan and toss everything together. Add the eggs back in, along with the green onions. Add the dark and light soy sauce and toss well, frying. Taste, adjust the seasoning, then enjoy!