Slice your chicken thin, (velvet my chicken always - slice chicken and put into a bowl with 2 tsp baking soda and a tiny bit of water just to make a paste or slurry, let sit 20 minutes and rinse well and drain u will have the nicest most tender chicken ever) *optional
In a small mixing bowl, use a whisk or large spoon to combine oyster sauce, hoisin, sugar, sesame oil, soy sauce, chicken broth, Asian rub and cornstarch. (I made the day before so it’s not so much work and clean up the same day - but not necessary) Set aside.
Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
Heat a large wok or pan with 1 tbsp olive oil over medium-heat. Add your chicken and season with @Neil's Sarap Dayum Tasty Asian rub and cook in the oil until golden brown. Remove and set aside.
Add the last of the olive oil and and carrots, cabbage, onion and sliced garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
Add chicken and noodles into the pan. Pour sauce over the top and continue cooking all the ingredients together for an additional 2 minutes. (I like to cut my noodles in half, just put them in the pan and take some scissors and cut half way through the clump of noodles, makes it easier to combine everything)
Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!