In a small bowl, combine the chicken, garlic, oyster sauce, and soy sauce. Let marinate for 10 minutes.

Cook 4 bundles of noodles in a large pot of boiling water, about 5 minutes, until slightly tender. While noodles are cooking, mix the chicken broth, plum sauce, chili sauce, and ketchup to make the sauce. When noodles are done, drain and rinse with cold water to stop the cooking process.

Heat a wok over high heat. Add the oil, swirl gently, and spray sides well with non stick cooking spray. Add the marinated chicken and garlic, and tofu. Gently toss the tofu pieces to coat with the marinade. Stir fry for 2 minutes. Add the bamboo shoots, carrot, peas and mushroom. Cook about 2 minutes, until carrot is crisp tender.

Add the sauce and cook about 1 minute, until it is heated through. Add the cooked noodles to the wok and toss with the hot sauce. Remove from heat and place stir fry in a large serving bowl.