Combine soy sauce, shaoxing rice wine, cornstarch, ginger and garlic in a bowl. Whisk to combine. Set aside.
Heat oil over medium-high heat in a wok. Add garlic and onion sauté for 1 minute then add ground chicken and some rice wine cook for 3 minutes.
Add carrot and mushroom and sauté for another 2-3 minutes.
Add cooked Udong noddles and pour the soy sauce mixture. Stir and serve immediately.
You can always add some fried dumpling or egg, optional.