Step 1

Marinate the chicken - In a medium mixing bowl whisk together the cornstarch, soy sauce, and Chinese cooking wine. Add the chopped chicken to the bowl and thoroughly mix to coat the chicken in the marinade. Set aside.

Step 2

Prepare the sauce - As the chicken marinates, combine the corn starch, soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, and sugar. Stir well to combine and set aside.

Step 3

Prepare the noodles - Cook the noodles according to package instructions. For me, this meant boiling my noodles in water for 2-3 minutes max. Do not overcook, you want them to remain slightly undercooked. Drain well.

Step 4

Fry the noodles - Heat a large wok or skillet over medium-high heat. Once hot, add the oil, swirl to coat the entire surface of the skillet. Add the noodles. Stir fry for 4-5 minutes, or until golden and starting to turn crispy. Remove from the skillet and set aside.

Step 5

Cook the chicken - Add an additional tablespoon of oil to a large wok or heavy-bottomed skillet set over high heat. Once hot, add the chicken and cook for 5-6 minutes, mixing frequently, to ensure even cooking. Once cooked, remove to a clean plate and set aside.

Step 6

Saute the aromatics and vegetables - Return the wok or skillet to high heat. Add an additional tablespoon of oil and the minced garlic, immediately add the shredded cabbage, celery, carrots, and green onion. Thoroughly mix to combine and cook, stirring continuously for 1-2 minutes.

Step 7

Add the sauce - Add the noodles, sauce, and return the chicken to the pan. Stir fry for 1 minute, tossing continuously. Finally, stir in the bean sprouts. Mix thoroughly and cook for an additional 30-60 seconds.

Step 8

Remove from heat and serve immediately.