Combine the chicken, dark sweet soy sauce and ground white pepper. In a separate bowl, combine the oyster sauce, fish sauce and sugar. Place a large pot of water on a high heat (you’ll cook your noodles in here later). Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the ginger and mushrooms and stir-fry for a further minute or until the mushrooms are wilted slightly. Turn the heat off while you cook your noodles. Place the rice stick noodles in the boiling water and cook for 2 minutes or until just tender. Drain and add them back to your chicken and mushroom stir-fry. Turn the heat back on to high. Add the oyster sauce mixture and your spring onions. Stir-fry until well combined. Serve warm. *NOTES: Instead of fresh mushrooms, you can use dried shitake and/or dried wood ear mushrooms. Simply soak them in hot water for 10 minutes to rehydrate before using.