Remove the skin if you wish. Cut the chicken into thin strips. To a mixing bowl, add the chicken, soy sauce, sugar, half of the egg white, and cornstarch. Gently massage it. Set aside.

Cook the noodles according to the package instructions. Rinse under cold water and let them dry on paper towels. Make sure to get rid of as much moisture as possible. In a small container, stir together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and MSG (if using).

In a large wok (skillet), heat the oil (3 tbsp) over high heat. Once it gets nice and hot, add the chicken. Cook for 2 to 3 minutes or until nicely browned. When the chicken is cooked through, remove from the wok and set aside.

Into the same wok, add the garlic and onion. Saute for 30 seconds or until fragrant. Increase the heat to high, throw in the cabbage, bell pepper, carrot, and green onions. Stir-fry for another minute or two. Once the vegetables are cooked but still have some crunch, remove from the wok and set aside.

Place the same wok over medium-high heat. Add the cooking oil (1 tbsp) and the noodles. Toast the noodles for 1 to 2 minutes or until the noodles get some brownish color here and there.

Increase the heat to high. Add half of the sauce, vegetables, and chicken. Stir-fry for 1 to 2 minutes or until everything is well distributed. Pour the remaining sauce and toss for 2 minutes or until everything is completely coated with the sauce. Turn the heat off. Drizzle with the sesame oil and stir to combine. Divide the noodles into serving plates. Enjoy!