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Prepare vegetables by mincing garlic and ginger, slicing white onion, cabbage, and celery. Set aside in separate bowls.
Mix sauce in a bowl by combining low sodium light soy sauce, sugar, shaoxing wine, white pepper, sesame oil, msg, cornstarch, and chicken broth.
If using chow mein noodles, blanch for 30 seconds in boiling water then drain and pat dry. If using fresh pancit noodles, separate noodles and set aside.
Add 2 tbsp of neutral oil over high heat to a wok or pan and saute garlic and ginger for 30 seconds. Add vegetables and stir fry for 2 minutes until charred.
Add noodles and stir fry for 1-2 minutes to char noodles. Add the sauce and mix together, stir frying for an additional 2-3 minutes over high heat until the sauce has absorbed and noodles are dry. Enjoy!