Thinly slice the chicken breast and place it in a bowl. Add soy sauce, sesame oil, cornstarch, and baking soda. Mix well and let it marinate.
In a separate bowl, prepare the stir-fry sauce by combining light soy sauce, dark soy sauce, vinegar, the remaining sesame oil, oyster sauce, sugar, and water.
Boil the wide rice noodles in a pot of water until tender. Drain and set aside.
Heat oil in a wok or large frying pan. Sauté the minced garlic and ginger until fragrant, then add the marinated chicken. Stir-fry until the chicken is browned and cooked through.
Add the sliced carrot, baby corn, snow peas, bell pepper, and the cooked wide rice noodles to the pan. Toss everything together.
Pour the prepared stir-fry sauce over the mixture and toss continuously until the noodles and ingredients are evenly coated.
Finally, add the bean sprouts and chopped spring onions. Give it a final quick toss until the vegetables are slightly wilted, then serve immediately.
Cook it hands-free.
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