Cook noodles according to package directions until al dente. Drain and rinse with cold water. Toss thinly sliced chicken with 1 tsp soy sauce and 1 tsp cornstarch.

In a small bowl, whisk together all sauce ingredients: low-sodium soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Set aside.

Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the chicken and cook until no longer pink. Remove from the wok. Add the remaining 1 tbsp of oil, then add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.

Add the sliced cabbage and celery to the wok. Stir-fry for 2-3 minutes until they begin to soften but are still crisp.

Add the cooked noodles, carrots, and bean sprouts to the wok. Toss for 1 minute. Return the cooked chicken to the wok. Pour the sauce over everything and toss continuously for 1-2 minutes until the sauce has thickened and everything is well-coated. Serve immediately.