Clean and pluck the goose thoroughly. Pat dry with paper towels.
Rub the inside and outside of goose with salt, white pepper powder, and half the minced garlic. Let marinate for 30 minutes.
Stuff the cavity with ginger slices and scallions. Tie the legs with kitchen twine.
Roast the goose in a preheated oven at 200°C for 60-75 minutes until skin is golden brown and crispy. Baste every 15 minutes with pan juices.
Remove roast goose and let rest for 10 minutes. Slice meat into bite-sized pieces, keeping skin attached.
In a wok, heat 2 tbsp of goose fat. Fry the remaining garlic and ginger until fragrant.
Add dried shiitake mushrooms and chicken stock. Bring to a boil.
Add oyster sauce, dark soy sauce, light soy sauce, sugar, and white pepper powder. Simmer for 10 minutes to blend flavors.
In a large pot of boiling water, cook the lai fun noodles according to package directions until just tender. Drain well.
Divide cooked noodles into serving bowls. Pour the hot gravy generously over the noodles.
Arrange sliced roast goose on top of the noodles. Drizzle with sesame oil and garnish with fresh scallion slices.
Serve immediately while hot.
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