Bring a large pot of water to a boil.

Add chicken pieces and cook for 2 minutes; then drain.

Heat vegetable oil in a large skillet over high heat.

Brown the chicken pieces on the outside for about 3 minutes.

Pour in rice wine, dark sesame oil, light sesame oil, and ginger slices.

Bring to a boil, reduce heat to medium, and simmer for 3 minutes.

Add water, return to a boil, and cook until the chicken is no longer pink, about 5 minutes more.

Meanwhile, fill another large pot with lightly salted water and bring to a boil.

Add somen noodles and cook for 5 to 7 minutes, stirring occasionally, until cooked through but still firm.

Drain the noodles well.

Stir the somen noodles into the simmering chicken to serve.