Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to package directions. Drain thoroughly.
While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes.
Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute.