Place the noodles in a large bowl and cover with hot water, Soak for 20 minutes (do not over soak). Drain the noodles and set aside.
In a medium bowl, combine the chili garlic sauce, soy sauce, vinegar, sesame oil, sherry, red pepper flakes, ginger and most of the green onions (leave some for garnishing if you like), set aside.
In a wok or large pan heat the oil over medium-high heat until its shimmering.
Add the mushrooms and bok choy to the pan and cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
Add the noodles and sauce to the pan and toss, cook for 2 minutes.
Push everything to the side and pour the beaten eggs into the pan. Scramble the eggs and cook until set, about 1 minute.
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