Put the noodles into a saucepan of boiling water for exactly ½ a minute, remove from the saucepan and place under running cold water until quite cool. Soak the mushrooms in hot water for 15 minutes, remove the stalks and cut the mushrooms into thin slices. Put the noodles in a hot oiled pan for 1 minute, turning them frequently. Place them on a dish. Cook the chicken in a hot oiled pan for ½ a minute, add the mushrooms and bamboo shoots and cook for another minute, then add the cornflour water and the sesame oil and cook 1 minute more. Place the whole over the noodles and garnish with finely sliced spring onions.