Begin by slicing the chicken breast into thin strips and placing them in a bowl. Mix in light soy sauce, cornstarch, baking soda, sesame oil, white pepper, and a pinch of sugar. Allow the chicken to marinate for about 15 minutes.

Bring a pot of water to a boil and add the dried egg noodles. Cook according to the package instructions, usually around 5-7 minutes, until al dente. Once done, drain the noodles carefully, then rinse them under cold water to prevent sticking.

In a small bowl, combine the chow mein sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, white pepper, and a splash of water. Whisk them together until well blended.

Heat a wok over medium-high heat and add a tablespoon of cooking oil. Once hot, add the marinated chicken strips and stir-fry for about 3-4 minutes or until cooked through.

In the same wok, add more cooking oil if needed, then toss in garlic and onions. Sauté for about 1-2 minutes until fragrant. Add julienned carrots, bell pepper slices, and cabbage, stir-frying for an additional 3-4 minutes.

Return the cooked chicken to the wok along with the prepared noodles and pour in the chow mein sauce. Stir everything together gently for 2-3 minutes, then toss in spring onions, mixing thoroughly.