01 -
Heat a large sauté pan or wok over medium-high temperature until hot.
02 -
In a small bowl, combine chicken broth, soy sauce, oyster sauce, granulated sugar, sesame oil, rice vinegar, cornstarch, minced garlic, and hot pepper flakes. Set aside.
03 -
Add 15 ml of oil to the hot pan. Add sliced chicken tenderloins and cook, stirring frequently, until cooked through and lightly browned, approximately 4–5 minutes. Transfer the chicken to a plate.
04 -
Add the remaining 15 ml oil to the pan. Once hot, add napa cabbage, onion, and shredded carrots. Cook, stirring, until vegetables are just al dente, about 3 minutes.
05 -
Return the cooked chicken to the pan. Pour in the prepared sauce and bring to a simmer. Cook, stirring, until the sauce thickens, 2–3 minutes.
06 -
Add the cooked noodles to the pan. Using tongs, toss gently until all ingredients are evenly coated with sauce.
07 -
Remove from heat. Garnish with additional sliced green onions and toasted sesame seeds if desired. Serve immediately.