Cook the noodles according to package instructions until just tender. Do not overcook. Drain, rinse under cold water, and drain well. Toss with 1 tablespoon toasted sesame oil and set aside. Reserve ¼ cup noodle water.

In a bowl, combine the chicken with salt, white pepper, soy sauce, and cornflour. Mix well and set aside while you prepare the vegetables.

In a small bowl, whisk together all the Chow Mein Sauce ingredients. Set aside.

Heat 2 tablespoons oil in a large wok or pan over medium-high heat. Add the scallion whites, bell pepper, and carrots. Sprinkle a pinch of salt and black pepper. Stir-fry for 3–4 minutes until slightly tender but still crisp.

Add the red onion, cabbage, and green chilies. Toss for another minute. Remove the vegetables from the pan and set aside.

Add another 2–3 tablespoons oil to the same pan and heat until hot. Add the marinated chicken in a single layer and let it sear undisturbed for 40-50 seconds before tossing. Cook on high heat until lightly browned and cooked through.

Add the minced garlic and sauté for about 10 seconds until fragrant.

Add the cooked noodles to the pan. Let them sit for 20–30 seconds to lightly roast, then toss well.

Return the vegetables to the pan and toss to combine.

Pour in the prepared sauce and toss quickly on high heat until the noodles are evenly coated. Add a splash of reserved noodle water if needed to loosen and create gloss.

Turn off the heat and mix in the scallion greens. Serve hot.