Marinate the Chicken: Chicken slices go into a bowl with egg white, soy sauce, oyster sauce, fish sauce, brown sugar, salt, and pepper. Everything gets mixed until the chicken feels lightly coated and glossy. Let it rest while the rest of the ingredients get ready.
Prepare the Slurry: Cornstarch and water get stirred together in a small bowl until smooth. This helps the sauce thicken later and gives that shiny restaurant style finish.
Heat the Pan: A wide pan or wok heats over medium high heat. Vegetable oil goes in and warms until it shimmers. Garlic and red chilies go in next and get stirred quickly until fragrant.
Cook the Chicken: Marinated chicken slides into the pan in an even layer. Let it cook undisturbed briefly so it sears nicely, then stir until cooked through and lightly caramelized.
Build the Sauce: Shaoxing wine gets added followed by the cornstarch slurry. Stir gently as the sauce thickens and coats the chicken. Bell pepper and green onions go in and cook just until tender.
Combine with Noodles: Cooked noodles get added directly to the pan. Toss everything together until the noodles soak up the sauce and turn glossy and flavorful.
Finish and Garnish: Remove from heat and top with fresh cilantro. Serve hot with lime wedges on the side for squeezing.
