Place the chunks of chicken, green seasoning, ginger, garlic, white pepper, oyster sauce, and cornstarch in a small bowl and mix well. Let it marinate while you prepare the vegetables and other ingredients.
Cook the chow-mein-style egg noodles according to package directions, drain well, and set aside.
In a small bowl, mix the oyster sauce, soy sauce, sugar, ginger, garlic, sesame oil, and water.
Make sure the vegetables are sliced and ready to go.
Heat a wok or large skillet with about 2 tablespoons of oil over medium heat. Then add chicken and let it rest for about 30 seconds before turning it over. Flip and cook for a minute. Toss in the chili pepper and continue stirring.
Then add the hardest vegetables first: broccoli, carrots, snow peas, bell pepper, and onions, because they take the longest to cook.
Stir continuously until they reach the desired tenderness. You may have to add some oil as needed to prevent burning. Toss in the cooked egg noodles and chow mien sauce, and stir to coat with the sauce evenly.
Add the scallions and herbs. Stir to distribute evenly and adjust to taste with oyster or soy sauce.
Serve immediately. Enjoy!!