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Soak the rice noodles in cool water for 7-8 minutes, or until softened. Drain the water and set aside.
Heat 1 tablespoon of neutral cooking oil over medium high heat in a large skillet or wok. While the oil is heating, season the chicken with salt, ground ginger, and pepper. Cook the chicken in the skillet for 7-8 minutes, or until cooked through. Remove from the pan into a large bowl.
Reduce the heat to medium and add the remaining tablespoon of neutral oil to the skillet, then add the garlic and onion. Saute for 5-6 minutes, until fragrant and the onion has begun to soften.
Add the carrots and saute for an additional 2-3 minutes. Finally, add the cabbage and saute for 1-2 minutes. Remove the vegetables from the skillet into the same bowl with the chicken.
Carefully pour the chicken broth, soy sauce, and oyster sauce into the skillet and stir to combine. Bring the mixture to a simmer, then add the softened noodles and toss to coat in the sauce.
Allow the noodles to soak up the sauce, then add the chicken and vegetables back into the skillet. Toss to combine.
Serve and enjoy!