Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you’re going to finish cooking the noodles later in the wok.
Marinate the chicken with the cornstarch. Set aside.
When the noodles are ready, drain the noodles. Mix all the ingredients of the sauce in a small bowl. Stir to combine well. Set aside.
Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth and the sauce.
Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well. Serve immediately.