Slice chicken breasts in half across the grain into ¼ inch slices

Tenderize chicken by massaging with baking soda (2 ¼ teaspoons for 1 ½ lbs) and let sit for 20 minutes

Rinse chicken thoroughly to remove all baking soda

Prepare marinade by mixing sugar, salt, white pepper powder, grated garlic cloves, rice cooking wine, soy sauce, and corn starch

Add rinsed chicken to marinade with 1 tablespoon oil and refrigerate for at least 10 minutes

Prepare sauce by whisking together chicken broth, soy sauce, dark soy sauce, oyster sauce, sweet chili sauce, white pepper powder, and sesame oil

Boil 2 quarts of water and cook 1 lb noodles for about 8 minutes until tender, then drain and rinse with cold water

Prepare aromatics: chop garlic, slice sweet onion, chop green onions (separate white and green parts), slice celery diagonally, julienne carrot, grate fresh ginger, and thinly slice cabbage

Heat wok or large skillet on medium-high heat and add 2 tablespoons oil

Stir-fry sweet onion and white parts of green onions for about 1 minute, then add garlic and cook briefly without burning, then remove to a bowl

Add 4 tablespoons oil to pan and stir-fry cabbage, carrot, and celery for about 5 minutes

Add grated ginger and a pinch of salt to vegetables, then remove to a bowl

Add more oil to pan and spread marinated chicken on bottom, let cook without stirring for about 1 minute until browned, then flip and continue cooking until done

Remove cooked chicken from pan

Add 3 tablespoons oil to pan and add drained noodles, frying well until warmed through

Add half of the sauce to noodles and coat well

Add cooked aromatics and vegetables back to pan and toss to combine

Add cooked chicken to pan and toss gently to combine

Add remaining sauce and green parts of green onions

Push food to side of pan, add 1 tablespoon rice cooking wine, incorporate, then turn off heat and remove from stove