Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently combining all ingredients. Set aside until needed.
In a small bowl, combine the remaining one Tablespoon rice wine and one Tablespoon soy sauce. Set aside.
Heat a wok or skillet, over high heat until a bead of water evaporates almost on contact. Swirl in one Tablespoon peanut oil, add 1 portion of the anchovy/garlic paste, chili flakes and stir-fry 10 seconds using a metal spatula. Push this chili flakes mixture aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
Stir-fry chicken and chili/anchovy/garlic together, tossing, in the pan or wok, for a minute or 2 until just done. Remove to a bowl.
Add cabbage, 1 portion of anchovy/garlic paste and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
Reheat your skillet or wok, swirl in remaining one tablespoon peanut oil, and add the last portion of anchovy/garlic paste, and Lo Mein noodles. Stir-fry 30 seconds, moving constantly to heat through.
Swirl soy sauce-rice wine mixture and add to your skillet or wok along with chicken-vegetable mixture and scallions. Stir-fry a minute or 2 until chicken and vegetables are heated through.
Serve after garnishing the top with finely chopped chives, along or with extra protein like fish, seafood and a crisp salad.