Combine the sliced chicken with the water, oyster sauce, cornstarch, Shaoxing wine, and oil. Massage the chicken until it absorbs all the liquid and is uniformly coated.

Bring 2 quarts of water to a boil in your wok or a large pot, and cook the noodles for 1 minute. Drain through a colander, rinse in cold water, and spread the noodles out to drain further.

In a small bowl, mix the hot water and sugar until the sugar dissolves, then add the light soy sauce, dark soy sauce, sesame oil, oyster sauce, 2 teaspoons of Shaoxing wine, white pepper, and salt. Set aside.

Heat your wok over medium-high heat, and add 2 tablespoons of oil to coat. Spread the noodles in a thin, even layer, tilting the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. Let the noodles cook for about 2 minutes, adjusting the heat as needed, then flip the noodles over and add another tablespoon of oil around the perimeter of the wok. Cook for another 2 minutes and transfer to a plate.

Heat the wok over high heat until smoking, then spread the remaining oil around the perimeter. Add chicken in one layer, sear for 30 seconds on one side, flip and sear for another 30 seconds. Stir-fry for another 20 seconds and remove chicken from the wok.

Over medium heat, add the julienned ginger to the oil and let it cook for about 15 seconds. Then add garlic, mushrooms, and carrots, and stir-fry for 1 minute. Increase heat to high, add the noodles, snap peas, and chicken along with any juices, and drizzle sauce mixture over the top. Stir-fry for about 30-45 seconds until sauce is incorporated. Toss in the bean sprouts and scallions, and stir-fry for another minute. Serve once scallions wilt and bean sprouts remain fresh and crunchy.