Marinate the chicken by combining it with Shaoxing wine, cornstarch, and salt in a bowl. Let it sit for about 10 minutes to tenderize and enhance the flavor.

Mix the sauce ingredients in a small bowl, combining chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil.

Prepare the noodles according to package instructions. If using fresh noodles, a quick boil will do—drain and set aside.

Heat peanut oil in a nonstick skillet over medium-high heat. Add the marinated chicken and cook until lightly browned and fully cooked, about 5-7 minutes. Transfer to a plate.

Sauté garlic and ginger in the same skillet until fragrant, about 30 seconds. Add shredded cabbage and carrots, cooking until just tender, roughly 1 minute.

Combine the cooked noodles and chicken back into the skillet, pouring over the prepared sauce. Toss everything thoroughly using tongs.

Add optional Anaheim pepper and green onions, tossing gently until everything is evenly combined and the dish is steaming hot. Serve immediately and enjoy!