1-If using uncooked lo mein noodles, boil according to package instructions until al dente, rinse with warm water, and drain well. If pre-cooked, bring noodles to room temperature.

2-Marinate the chicken by mixing chicken strips with cornstarch, water, oil, and oyster sauce in a medium bowl. Set aside for a few minutes to let the flavors soak in.

3-Prepare the sauce by dissolving salt and sugar in hot water, then add light soy sauce, dark soy sauce, sesame oil, and white pepper for that authentic taste.

4-Heat 2 tablespoons of oil in a wok over high heat. Sear the chicken until browned, then remove and set aside to keep it juicy.

5-Add additional oil to the wok, sauté minced garlic for 10 seconds, then stir-fry cabbage and carrots for one minute. Pour cooking wine around the edge of the wok to enhance the aroma.

6-Return chicken and noodles to the wok, pour the sauce over and stir from the bottom for about 30 seconds to coat everything evenly.

7-Reduce heat to medium, cover the wok and cook for one minute to let the flavors meld.

8-Remove cover and stir-fry noodles. If they seem dry, add 1/4 cup water or stock, continuing to stir-fry until noodles are slippery and heated through.

9-Add bean sprouts and scallions, stir-fry for an additional minute to keep them crisp and fresh.

10-Serve immediately for the best texture and taste. The total preparation time is approximately 30 minutes, excluding boiling uncooked noodles, which adds 10-15 minutes.