Marinate Chicken: Season with salt, sugar and sesame oil. Allow to rest on the side.
Sauce: In a small bowl combine the light and dark soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and white pepper.
Noodles: Prepare the noodles according to the packet instructions. For example, my pack says to soak in boiled water for 1 minute), then drain your noodles.
Cooking: Heat oil in a wok or large fry pan over high heat. Fry the chicken until golden brown. Remove from wok and keep aside. Add garlic and ginger to the wok and stir fry for 10 seconds or until fragrant. Fry carrots for 3 – 5 minutes. Add the onions and capsicum for a couple of minutes, until they have softened. Add the cabbage and bean sprouts and fry for additional two minutes. Add chicken, cooked noodles, sauce mixture, and chicken stock to the fried vegetable mixture. Stir fry for 1 minute. Tossing constantly to ensure even coating. Finally add the chopped green onions, toss the ingredients, and serve immediately.