In a mixing bowl, combine thinly sliced chicken with Shaoxing wine, cornstarch, and salt. Toss until fully coated, and marinate for about 15 minutes.

In a small bowl, whisk together chicken broth, remaining Shaoxing wine, oyster sauce, soy sauce, sugar, white or black pepper, and sesame oil until sugar dissolves.

Bring a pot of water to a boil. Add noodles and cook according to package instructions, usually about 3–5 minutes for fresh noodles. Drain and rinse with cold water.

Heat 2 tablespoons of peanut or vegetable oil in a nonstick skillet over medium-high heat. Add marinated chicken and stir-fry for 5–7 minutes until golden and cooked through. Remove and set aside.

Add more oil if needed, then add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.

Add shredded cabbage and julienned carrots. Stir-fry for 4–5 minutes until softened but still crunch.

Return cooked chicken to the skillet along with drained noodles. Pour prepared sauce over and toss for 2–3 minutes.

Add sliced Anaheim pepper and chopped green onions, toss for an additional minute, then serve immediately.