Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, brown sugar, minced ginger, and minced garlic. Set aside.

Cook the Noodles: Cook the chow mein noodles according to package directions until al dente. Drain well and set aside.

Cook the Chicken: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden and cooked through, about 4-5 minutes. Remove from the wok and set aside.

Sauté the Vegetables: Heat the remaining 1 tbsp of oil in the wok. Add the shredded cabbage and carrots. Stir-fry for 2-3 minutes until they begin to soften but remain crisp.

Combine and Finish: Return the cooked chicken to the wok. Add the cooked noodles, bean sprouts, and the prepared chow mein sauce. Toss everything together for 2 minutes until the sauce has thickened slightly and everything is well-coated. Stir in the sliced scallions during the last 30 seconds. Serve immediately.