Whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes.

Add a little olive oil to a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned. Flip the chicken and cook until browned and cooked through. Plate the chicken and work in batches if needed so you don’t crowd the pan.

Add a little more olive oil to the skillet over medium-high heat. Add the mushrooms and cook until golden brown. Add them to the plate with the chicken and cover to keep warm.

Meanwhile, bring a medium pot of lightly salted water to boil. Cook the noodles al dente according to package instructions. Don’t overcook the noodles. Rinse and drain well.

If needed, add a little more olive oil to the skillet. Add the onion and carrots to the skillet over medium-high heat. Stir fry for 2 minutes, then add the bell pepper and stir fry for 2-3 minutes or until the veggies are crisp-tender. Plate the veggies and cover them loosely to keep them warm.

Add just a touch more oil and cook the cabbage for 2-3 minutes or just until it starts to wilt. Plate the cabbage with the other vegetables.

Reduce the heat on the skillet to medium-low. Whisk the sauce mixture that you set aside and add to the skillet, cooking until thickened while whisking frequently.

Add the chicken, veggies, and noodles to the skillet and toss to coat. Top with thinly sliced green onions and serve promptly.