2Mix the sliced chicken with 1/2 tsp salt, 1/4 tsp white pepper, 1 tbsp soy sauce, 1 tbsp shaoxing wine, 1/2 tbsp cornstarch, and 1/2 tbsp avocado oil.
3Prepare the sauce by mixing 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper, 1/2 tbsp sugar, 1 tbsp water, 1/2 tbsp cornstarch, and 1/4 tsp msg.
4Cook 16 oz lo mein noodles for 2-3 minutes.
5Rinse the cooked noodles with cold water and add 1/2 tsp sesame oil.
6Heat 3 tbsp oil in a wok and stir-fry the marinated chicken until cooked.
7Add 1/4 of a white onion, 5 scallions (greens separated), 3 cups of cabbage, 1 medium carrot, 5 cloves garlic, and 1 tbsp ginger to the wok and stir-fry.
8Add the cooked noodles to the wok.
9Add the cooked chicken to the wok and mix well.
10Pour the prepared sauce into the wok and mix well.