Prepare noodles according to package instructions.
In a small bowl whisk the sauce ingredients together: soy sauce, sesame oil, oyster sauce, ginger, sugar, and cornstarch
Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
Add cabbage, carrots, celery, and the whites of the chopped green onion and stir fry for just for 1-2 minutes or until cabbage has wilted.
Add the garlic and cook for 30 seconds.
Add the pasta and sauce and cook for 1-2 minutes until the sauce has thickened. Add remaining green onion and fresh bean sprouts, if desired. Serve immediately.
*If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots** I love the ease of using yakisoba noodles, but you can substitute dried chow mein noodles, lo mein, or thick spaghetti noodles.***You could substitute hoisin sauceAdapted from Cooking Classy.