Marinate chicken strips with cornstarch, water, oil, and oyster sauce until all the liquid is absorbed, about 10 minutes.

Cook lo mein noodles in boiling water for 45-60 seconds (or per package directions). Drain and shake off excess water. Set aside.

Mix the sauce: combine light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, and 2 tablespoons hot water in a bowl.

Heat 1 tablespoon oil in a wok over high heat. Spread chicken in a single layer and sear for 1-2 minutes per side until cooked through. Transfer to a plate.

Add remaining oil to the wok. Stir-fry garlic for 5 seconds, then add cabbage and carrots. Cook for 2 minutes until slightly wilted. Splash in the Shaoxing wine.

Add noodles and sauce to the wok. Toss with chopsticks or tongs to distribute the sauce evenly. Return chicken, add bean sprouts and scallions, and toss for 30 seconds. Serve immediately.