Start by marinading the chicken. In a bowl mix together the Lee Kum Kee Dark Soy Sauce, Lee Kum Kee Panda Oyster Sauce and caster sugar.
Add the chicken and allow to marinade for 15 minutes. Heat a wok on high and add the vegetable oil.
Add the chicken reserving the marinade for later, and allow to cook for 5 minutes, tossing it often to allow it to colour. Remove from the wok and keep warm.
Add the Chinese cabbage, garlic, ginger and whites from the spring onions. Stir fry for 1 minute before adding the chicken and reserved marinade. Mix the corn flour with the chicken stock and stir well. Stir into the wok.
Allow to warm through for 1 minute, and then add the cooked noodles, a pinch of white pepper and the reserved spring onion greens. Toss the noodles together and allow to warm through for a few minutes.