Gather the ingredients. ​The Spruce Eats / Ulyana Verbytska

Cut the chicken into thin strips about 2 inches long. ​The Spruce Eats / Ulyana Verbytska

In a medium-sized bowl, add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes. ​The Spruce Eats / Ulyana Verbytska

While the chicken is marinating, combine the sauce ingredients in a bowl and set aside. ​The Spruce Eats / Ulyana Verbytska

Cook the noodles in boiling water until they are cooked al dente (tender, but still firm). This will take about 3 minutes for fresh noodles, and 4 to 5 minutes for dried noodles. ​The Spruce Eats / Ulyana Verbytska

Drain, rinse with cold water, and drain again. ​The Spruce Eats / Ulyana Verbytska

Cut the carrot into thin strips to match the chicken. ​The Spruce Eats / Ulyana Verbytska

Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly. ​The Spruce Eats / Ulyana Verbytska

Heat 1 tablespoon of oil over medium-high to high heat. Add the garlic and stir-fry for a few seconds until aromatic. ​The Spruce Eats / Ulyana Verbytska

Add the chicken and stir-fry until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). ​The Spruce Eats / Ulyana Verbytska

Remove the chicken and clean out the wok. ​The Spruce Eats / Ulyana Verbytska

Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute. ​The Spruce Eats / Ulyana Verbytska

Then add the chicken and the noodles, stirring to mix in with the other ingredients. ​The Spruce Eats / Ulyana Verbytska

Add the sauce into the wok, mixing well. ​The Spruce Eats / Ulyana Verbytska

Cook for 2 more minutes. Taste and add salt or pepper if desired. ​The Spruce Eats / Ulyana Verbytska