1. Cook the chow mein or egg noodles according to package directions until just al dente, then drain, rinse briefly with cold water, and toss with a little oil to prevent sticking.

2. In a small bowl, stir together 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1 teaspoon cornstarch, then add the sliced chicken and toss to coat; let it marinate while you prepare the sauce and vegetables.

3. In a separate bowl, whisk together the remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, chicken broth, oyster sauce, dark soy sauce, brown sugar, garlic, ginger, and white pepper until smooth; set the chow mein sauce aside.

4. Heat 1 tablespoon vegetable oil in a large wok or deep skillet over medium-high heat, add the marinated chicken in a single layer, and stir-fry until just cooked through, then transfer the chicken to a plate.

5. Add the remaining 1 tablespoon vegetable oil to the same pan, then stir-fry the sliced onion and carrot for 2–3 minutes until they begin to soften.

6. Add the shredded cabbage and cook for another 2 minutes, tossing often, until it just starts to wilt but still has some crunch.

7. Add the cooked noodles to the pan with the vegetables, gently separating them with tongs, then pour the prepared chow mein sauce over the top.

8. Toss the noodles and vegetables over high heat until the sauce thickens slightly and coats everything, then return the cooked chicken to the pan and stir to combine.

9. Add the green onions and bean sprouts, toss just until heated through but still crisp, then taste and adjust seasoning with a splash of soy sauce if needed.

10. Serve the Chicken Chow Mein hot, garnished with extra green onions or a drizzle of chili oil if you like a bit of spice.