Start by re-hydrating the rice noodles. Put them into a bowl and pour over boiling water to cover. The thicker the noodles the longer they will take. Once softened drain and set aside.
Heat a wok or deep fry pan and add the oil. next add the onions and toss for a minute. Add the garlic and ginger and toss for a minute more.
Add the shiitake mushrooms and ham and stir till all the additions are mixed with out burning.
Then add all of the sauces and the sugar and stir well.
Mix the chicken stock and the cornflour and add to the pan stirring till it thickens. taste for seasoning. it may need more soy or salt.
Add the noodles, coriander and spinach and toss together well. Serve immediately