Step 1

Season the chicken with salt and pepper.

Step 2

Heat the oil in a wok or wide skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Remove the chicken from the wok.

Step 3

In the same wok, cook the onions and garlic, stirring frequently, the onions begin to soften softened, about 3 minutes.

Step 4

Add the cabbage, carrots, and green beans and cook, stirring occasionally, for about 5 minutes more, until the vegetables are tender.

Step 5

Add broth, dark soy sauce, reduced-sodium soy sauce, oyster sauce, and sugar to the wok and let simmer for 4 minutes.

Step 6

Return the chicken to the wok.

Step 7

Add the noodles and cook, stirring constantly, so that the noodles get fully coated with the sauce mixture and absorb some of the liquid.

Step 8

Cover and cook for about 7 minutes, until the noodles are tender. Add more broth or a little water if needed to keep the pan from becoming dry.

Step 9

Serve hot.