Check whether the lo mein noodles are raw or pre-cooked, then boil raw noodles before stir-frying or let pre-cooked noodles come closer to room temperature. Prepared noodles should be tender and loose enough to separate without tearing.

Stir the chicken with the cornstarch, water, oil, and oyster sauce in a medium bowl until each strip is lightly coated. The mixture should cling in a thin sheen rather than collect in a watery puddle.

Whisk the hot water with the salt and sugar until dissolved, then blend in both soy sauces, sesame oil, and white pepper. The finished sauce should be smooth, dark, and fragrant.

Heat 2 tablespoons oil in a wok over high heat, then spread in the chicken and cook for about 2 minutes before transferring it out. The strips should show browned edges and a glossy coating.

Add another couple tablespoons oil, cook the garlic for 10 seconds, then stir-fry the cabbage and carrots over high heat for 1 minute. Pour the Shaoxing wine around the wok’s edge and listen for a sharp sizzle as its fragrant aroma rises from the hot metal.

Return the chicken to the wok with the noodles and pour in the prepared sauce, lifting and turning everything from the bottom for about 30 seconds. The noodles should shift toward a deep glossy mahogany color as the sauce coats them.

Lower the heat to medium, cover the wok for 1 minute, then uncover and toss the noodles again; add 1/4 cup water or stock if they look dry. When the noodles are loose, slippery, and hot, stir in the bean sprouts and scallions for 1 more minute before serving.