A flavorful and satisfying stir-fried noodle dish featuring tender chicken, crisp vegetables, and a savory sauce.

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Cook noodles according to package directions until just al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set sauce aside.
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken strips and stir-fry until cooked through and lightly browned, about 4–5 minutes. Remove chicken from pan and set aside.
Add remaining oil, then sauté garlic and ginger until fragrant, about 30 seconds.
Add cabbage, carrot, bell pepper, and most of the green onions. Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp.
Return cooked chicken to the pan along with the noodles. Pour sauce over the mixture.
Toss everything together over heat for another 1–2 minutes until noodles are heated through and well coated in sauce.
Garnish with reserved green onions and optional sesame seeds. Serve immediately.

Feel free to swap in other vegetables like bean sprouts, snow peas, or mushrooms.
For extra flavor, marinate the chicken in a little soy sauce and cornstarch for 10 minutes before cooking.
If you like it spicy, add a dash of chili garlic sauce or crushed red pepper flakes.
To make it gluten-free, use gluten-free soy sauce.