Cook noodles in a large pot of generously salted boiling water.
Heat 1 tablespoon of peanut oil in a large wok. Add chicken and fry for 4 to 5 minutes, until cooked. Take out of the wok and place to the side.
Add the rest of the peanut oil, then add onions and fry for a few minutes until brown and soften.
Push the vegetables to the side of the wok, add the garlic into the middle then add beansprouts, sea salt and white pepper around the sides. Fry the garlic for 20 to 30 seconds until soft but not burnt. Mix and stir fry for another 30 seconds.
Add noodles, chicken, sugar & half the spring onions then mix thoroughly. Stir fry for 2 minutes, making sure to keep the ingredients moving.
Mix through the dark soy sauce and sesame oil, turn off the heat and taste for seasoning. Add the rest of the spring onions and serve.