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Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.
Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.
Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
Stir together, then add in the cooked shredded chicken breast.
Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.
Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.
Use a set of tongs to divide the noodles between four bowls. Ladle over the sauce and add the pieces of chicken.
Top each bowl with springs onions, 2 pieces of egg and strips of carrot.
Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.