1-First, if you’re using raw lo mein noodles, boil them until al dente, then rinse with warm water and drain. If you have pre-cooked noodles, just bring them to room temperature to keep things straightforward.

2-Next, in a medium bowl, combine the chicken strips with cornstarch, water, 2 teaspoons oil, and oyster sauce to get that tender, flavorful meat.

3-In another bowl, dissolve salt and sugar in hot water, then mix in light soy sauce, dark soy sauce, sesame oil, and white pepper to whip up the sauce.

4-Heat 2 tablespoons oil in a wok over high heat and stir-fry the chicken until it’s browned and cooked through; set it aside once done.

5-Add another 2 tablespoons oil to the wok, toss in the minced garlic, and after 10 seconds, add the cabbage and carrots. Stir-fry on high heat for one minute, then pour the rice wine around the edge of the wok.

6-Return the chicken and noodles to the wok, pour the sauce over everything, and mix thoroughly for about 30 seconds.

7-Reduce the heat to medium, cover the wok for one minute, then uncover and stir-fry the noodles. If it looks dry, add 1/4 cup water or stock until the noodles are loosened and heated through.

8-Finally, stir in the bean sprouts and scallions, and cook for an additional minute before serving hot. This method keeps the veggies crisp and the flavors balanced, making it a hit every time.