4Marinate the chicken with baking soda, garlic powder, ginger powder, white pepper, corn starch, Shaoxing cooking wine, soy sauce, and chicken bouillon. Mix well and let it marinate for about 15 minutes.
5Make the sauce by combining oyster sauce, soy sauce, dark soy sauce, white pepper, chicken bouillon, and sugar. Add sesame oil (optional). Mix well and adjust seasonings to taste.
6Boil wheat noodles (or yakisoba noodles as an alternative) for about a minute. Do not overcook; they shouldn't be fully cooked yet. Drizzle oil over cooked noodles to prevent sticking.
7Heat oil in a wok. Add in marinated chicken and minced garlic, stir-fry until cooked.
8Remove chicken from wok and set aside.
9Add noodles to the hot wok and toss to coat.
10Add all the sliced vegetables. Cover with noodles and add water to steam.