• Mix the sliced chicken with water, soy sauce, cornstarch, baking soda, and vegetable oil in a medium bowl.
• Let it marinate for 15-20 minutes to infuse flavors and tenderize the meat.
• Combine hoisin sauce, oyster sauce, soy sauces, dark soy sauce, cornstarch, sugar, garlic, and chicken broth in a small bowl.
• Stir well and set this noodle sauce aside for later.
• In a large pan filled with boiling water, blanch the fresh noodles for 30 seconds.
• Strain them and set aside to prevent overcooking.
• Heat vegetable oil in a large pan over medium heat.
• Fry the marinated chicken for 4-5 minutes until fully cooked, then remove it from the pan.
• In the same pan, quickly sauté the carrots, bell pepper, and cabbage for about 60 seconds until they are slightly tender.
• Add the noodles to the pan with the vegetables, then pour in the noodle sauce.
• Toss everything until the noodles are well coated with the sauce.

Final Touch

• Add the cooked chicken and green onions to the pan.
• Toss everything together until the sauce caramelizes and the noodles absorb most of the flavor.
• Serve hot and enjoy!