Sauté sliced shallots in sesame oil over medium high heat until golden
brown, 3 min. Add garlic and mushrooms, cooking 1 minute more.
Add ginger, chicken, sugar, tomato paste, chili oil, tamari and vinegar
and toss well; heat through, 1 min. Toss with basil and heated noodles
(dip in boiling water, or cook according to package directions before
adding to chicken mixture). Serve immediately, topping with green
onions, sprouts and sesame seeds.