Combine the sliced chicken with the water, oyster sauce, cornstarch, Shaoxing wine, and oil. Massage the chicken until it absorbs all the liquid and is uniformly coated.

Bring 2 quarts of water to a boil in your wok or a large pot, and cook the noodles for 1 minute. Drain through a colander, rinse in cold water, and spread the noodles out to drain further.

In a small bowl, mix the hot water and sugar until the sugar dissolves, then add the light soy sauce, dark soy sauce, sesame oil, oyster sauce, 2 teaspoons of Shaoxing wine, white pepper, and salt. Set aside.

Heat your wok over medium-high heat, and add 2 tablespoons of oil to coat. Spread the noodles in a thin, even layer. Let the noodles cook for about 2 minutes.

Flip the noodles over, and add another tablespoon of oil around the perimeter of the wok to crisp the other side. After 90 seconds, flip the noodles again and cook for another 2 minutes, then transfer them to a plate.

Heat wok over high heat until it’s just smoking, and spread the remaining 1 tablespoon of oil around the perimeter. Add chicken in one layer, and sear for 30 seconds on one side. Flip and sear for another 30 seconds.

Stir-fry the chicken for another 20 seconds; it should be about 80% cooked. Remove the chicken from the wok, leaving behind any oil.

Over medium heat, add the julienned ginger to the oil, and let it cook for about 15 seconds. Next, add the garlic, mushrooms, and carrots, and stir-fry for 1 minute.

Increase the heat to high, and add the noodles, snap peas, and chicken (along with any juices). Drizzle the sauce mixture over the top. Quickly stir-fry the noodles until the sauce is well-incorporated—about 30-45 seconds.

Toss in the bean sprouts and scallions, and stir-fry everything for another minute. Serve!