Clean the wok and reheat it over high heat. Now add the bean sprouts, rice wine, Lee Kum Kee Premium Light Soy Sauce , chicken stock, salt, and pepper. Bring the mixture to boil and add the cornflour mixture. Bring it to a simmer again. Return the chicken to the sauce and give the mixture a few stirs. Pour this over the noodles, garnish with the spring onions and serve at once.