Add soy sauce, rice vinegar, syrup, cornflour and 3 tablespoons of water in a bowl. Trim, wash and cut the fine beans to about 2 inches long pieces, keep aside.
Cook the noodles in boiling water with a tablespoon of salt according to the package’s instructions, drain and keep aside.
Heat the oil in a wok over a high heat and stir fry the chicken for about 4 minutes with two pinches of salt.
Next add the fine beans and stir-fry 3-4 minutes until tender.
Then add the ginger, garlic, and chillies, stir-fry for a minute or two, before tossing in the noodles, stem ginger and the sauce. Mix well and cook until it’s hot.