Slice the chicken thinly and toss it with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 1 teaspoon neutral oil. Let it stand for 10–15 minutes while you prepare the remaining ingredients.

Whisk the 3 tablespoons light soy sauce, oyster sauce, Shaoxing wine or dry sherry, sesame oil, sugar, white pepper, and water in a small bowl. Set the sauce beside the stove so it is ready for the fast stir-fry.

Briefly blanch or rinse fresh noodles in hot water, then drain thoroughly. If using dried noodles, cook them according to the package directions until barely tender, drain well, and toss with a little oil if sticky.

Heat a large wok or skillet over high heat, add 1 tablespoon oil, and stir-fry the chicken in a single layer for about 3–4 minutes. Turn the pieces as needed until browned and cooked through, then remove them from the pan.

Add the remaining 1 tablespoon oil, followed by the onion, carrot, celery, cabbage, garlic, and ginger. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp rather than soft.

Add the prepared noodles and pour in the sauce. Toss continuously for 2–3 minutes, lifting and turning the noodles so they absorb the sauce without breaking.

Return the cooked chicken to the wok and add the bean sprouts and most of the sliced green onions. Toss for another 1–2 minutes, just until everything is hot and the sprouts remain pleasantly crisp.

Transfer the chow mein to serving bowls and scatter the remaining green onions over the top. Serve immediately while the noodles are glossy, hot, and springy.