Finely mince 6 cloves of garlic and prepare 6 green onions by chopping the stem part into small pieces and cutting the leafy part into 2 inch sections, keeping them separate

Cut baby bok choy in half lengthwise (or into quarters if using larger variety), rinse with water and let drain

Cut chicken into slices and marinate with soy sauce, dark soy sauce, oyster sauce, white pepper powder, sugar, baking soda, cornstarch, water, sesame oil, and cooking oil

Bring a pot of water to a rolling boil, add noodles and cook for 5-7 minutes, then remove from water

Heat oil in a pan over medium-high heat, add sugar and salt, then add bok choy and stir fry for about 40 seconds

Add rice wine to bok choy and stir fry for 30 more seconds, then remove from pan

Add more oil to the pan and stir fry the chicken, adding ⅓ of the minced garlic until chicken is about 50% cooked

Add rice wine to chicken, then season with dark soy sauce and continue stir frying until color looks even

Add a small amount of unsalted chicken broth and cook until reduced, then remove chicken from pan

Add more oil to the pan, add chopped green onion stems and sauté briefly, then add remaining minced garlic

Add boiled noodles to the pan and stir fry until green onion and garlic are evenly mixed

Season noodles with dark soy sauce, soy sauce, and sugar, then keep stir frying until color looks even

Add unsalted chicken broth, cover with lid, turn heat to medium-low and simmer for 1 minute

Remove lid, turn heat back to medium-high, give noodles a few quick tosses, then add chicken and bok choy back to pan

Add leafy part of green onion and toss all ingredients together until well mixed