If using fresh egg noodles, separate and blanch in boiling water 30–60 seconds until pliable, then drain and toss with 1 teaspoon neutral oil to prevent sticking. If using dried noodles, cook according to package instructions until al dente, drain and toss with 1 teaspoon neutral oil.

Make sauce

In a bowl whisk together chicken stock (or water), 4 tbs soy sauce, 2 tbs oyster sauce, 1 tbs hoisin, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp sugar and 1 tsp white pepper until smooth. Set aside.

Protein

Marinate chicken

Thinly slice the chicken across the grain into bite-size strips. In a small bowl combine 1 tbs light soy sauce, 1 tsp rice wine (or dry sherry), and 1 tsp cornstarch. Toss chicken with the marinade and let sit 10–15 minutes while preparing vegetables.

Cook chicken

Heat 2 tablespoons neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry 2–4 minutes until the pieces are cooked through and just lightly browned. Remove chicken to a plate and reserve.

Vegetables

With wok still hot, add 1 tablespoon neutral oil. Add minced garlic and minced ginger and stir-fry 15–20 seconds until fragrant (do not burn). Add sliced mushrooms and carrots and stir-fry 1–2 minutes. Add snow peas and baby corn and stir-fry another 1 minute so vegetables are crisp-tender. Add bean sprouts and half the sliced green onions and stir-fry 30 seconds.

Finishing & Assembly

Return the cooked chicken to the wok with the vegetables. Toss to combine briefly.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly and cook 1–2 minutes until sauce thickens and coats the ingredients.

Add the cooked egg noodles to the wok. Using tongs or two spatulas, gently toss and fold the noodles into the saucy vegetables and chicken until everything is evenly coated and heated through (about 1–2 minutes). Adjust seasoning with up to 1/2 teaspoon salt if needed and a splash more soy sauce to taste.

Finish with 1 teaspoon toasted sesame oil, toss, then remove from heat. Garnish with remaining sliced green onions and serve immediately.