In a bowl, mix together the oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornflour. Add the sliced chicken and let it marinate while you prepare the noodles.

Boil water and cook the chow mein noodles as per package instructions until just tender. Drain and toss them with 1 tablespoon of peanut oil to prevent sticking.

Heat a non-stick pan over medium-high heat and add the noodles in a single layer. Fry until crispy on the bottom, then flip and fry the other side. Once crispy, remove from the pan and set aside.

In the same pan, add 1 tablespoon of peanut oil if needed. Sauté the garlic and onion until fragrant.

Add the marinated chicken and stir-fry until cooked through.

Then add the carrot, bok choy, shallots, and cabbage. Stir in the remaining 4 tablespoons of water and cook until the vegetables are tender yet crisp.

Pour in the sauce mixture and cook until everything is well coated and the sauce thickens.

Place the crispy noodles on a plate and top them with the vibrant saucy chicken and vegetable mix.