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Start by washing the napa cabbage leaves thoroughly under running water, then chop them into pieces.
Next, take half a carrot and slice it into thin sticks.
Chop the scallion into small pieces.
Crush the garlic cloves and then mince them finely.
Bring a pot of water to a boil and add the noodles, cooking them until they become soft and flexible, which should take a few minutes.
Once the noodles are cooked, drain them and set them aside.
In a pan, heat a small amount of cooking oil over medium heat.
When the oil is hot, add the minced chicken and cook it until it's fully cooked through.
Add the carrot slices to the pan and stir them until they start to soften.
Incorporate the minced garlic and the white part of the scallion, stirring until fragrant.
Pour in a little water and add a small amount of mushroom bouillon.
Stir in the soy sauce, oyster sauce, and chili sauce, mixing everything well and cooking for about 30 seconds until fragrant.
Add the chopped napa cabbage and more water if needed, allowing it to simmer for two minutes.
Finally, add the prepared noodles to the pan and gently stir to combine all the ingredients.
To thicken the sauce, add a cornstarch mixture and stir until the sauce reaches your desired consistency.
Transfer the noodles to a bowl and enjoy your delicious dish.