Prepare the noodles – Determine whether the lo mein noodles require boiling. If they are raw, cook them until just tender, then drain. If pre-cooked, allow them to reach room temperature before use.

Marinate the chicken – In a medium bowl, combine the sliced chicken with cornstarch, water, oil, and oyster sauce. Allow it to marinate while preparing the other ingredients.

Make the sauce – In a separate bowl, dissolve salt and sugar in hot water. Stir in light soy sauce, dark soy sauce, sesame oil, and white pepper, ensuring all ingredients are well blended.

Cook the chicken – Heat 2 tablespoons of oil in a wok over high heat. Sear the marinated chicken until golden brown, then remove it from the wok and set aside.

Sauté the vegetables – Add an additional two tablespoons of oil to the wok. Sauté the minced garlic for 10 seconds, then incorporate the shredded cabbage and julienned carrots. Stir-fry over high heat for one minute before adding the Shaoxing wine around the wok’s perimeter.

Combine the ingredients – Return the cooked chicken to the wok along with the noodles. Pour the prepared sauce mixture over the top, stirring from the bottom up to evenly distribute flavors. Continue cooking for about 30 seconds.

Final adjustments – Reduce the heat to medium and cover the wok for one minute. Uncover and stir-fry until the noodles appear glossy and fully coated. If they seem dry, add ¼ cup of water or broth to loosen them. Toss in the mung bean sprouts and scallions, stir-fry for an additional minute, and serve immediately.