Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. (I recommend cooking the noodles 1 minute less than the package recommends, they’ll be a bit underdone but will be perfectly cooked once stir-fried in the sauce).
In a medium bowl, combine all the marinade ingredients. Let it marinate at room temperature for 10 minutes while preparing the remaining ingredients. Whisk all the sauce ingredients together in a bowl; set aside. Chop aromatics and vegetables; set aside.
In a large 14 inch nonstick skillet or wok, set the heat to medium-high heat; add 1 to 2 tablespoons of oil to the skillet and wait for the oil to become hot. Swirl oil, tilting to coat sides. Quickly add the chicken and spread the pieces out to a single layer allowing them to sear and brown for about 3 minutes.
Flip to cook the other side for about 3 minutes, occasionally stirring, until the chicken is lightly browned and cooked through. Transfer to a plate. Add the same skillet back to the stove and add ½ tablespoon of oil and let it heat up; then again, add onion, carrot, peppers, bamboo shoots, and carrots. Saute for 2 - 3 minutes, or until tender-crisp. Transfer all the veggies to a plate.
Add the remaining 1 and ½ tablespoons oil and the ginger, garlic (Nappa cabbage, if using), and green onion. Stir a few times to release the fragrance.
Add the chicken and the noodles into the pan; give the reserved sauce a quick stir* (corn starch likes to settle at the bottom), then pour over the noodles. Use tongs to toss noodles to coat with sauce. Taste and season the chicken lo mein with more, if needed. Once the sauce gets enough heat, it will start to thicken; keep stirring with your spatula until it thickens and starts to bubble.
You will know the sauce is done when it becomes a darker color, translucent and thick. Toss everything together until thoroughly combined with the sauce and stir-fry it for about 1 minute. Transfer the chicken lo mein to a serving plate. Serve hot! Enjoy our chicken lo mein with some chili oil! 😉