Bring a pot of salted water to a rolling boil.

Add the chow mein noodles and cook until just al dente (follow package directions; usually 2–4 minutes for fresh, 5–7 for dried).

Drain and rinse briefly under cold water to stop cooking. Toss with a tiny splash of sesame or vegetable oil to prevent sticking. Set aside.

Pat chicken breasts dry. Lightly season with salt and a little pepper.

Slice chicken thinly across the grain into bite-sized strips.

Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

If using, add minced garlic and ginger and stir for 15–20 seconds until fragrant.

Add carrots and stir-fry for 1–2 minutes. Add shredded cabbage and continue to toss for another 2 minutes.

Push vegetables to one side of the wok or remove and set aside. Add a little more oil if needed.

Add the sliced chicken in a single layer and let it sear for 1 minute undisturbed, then stir-fry until cooked through (2–3 minutes depending on thickness).

Return vegetables to the pan (if removed). Add the cooked noodles.

Pour in soy sauce, oyster sauce, and sesame oil. Toss quickly to coat everything evenly and to heat the noodles through.

Finish with sliced green onions.

For extra flavor, squeeze a splash of rice vinegar or lime juice over the top.

Serve immediately while noodles and chicken are hot, garnished with extra green onions and sesame seeds.