Prepare the Noodles and Sauce: Cook the egg noodles according to the package instructions. Be careful not to overcook them; they should still have a slight bite. Drain them, rinse with cold water to stop the cooking process, and toss with 1 teaspoon of vegetable oil to prevent sticking. Set aside. In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, chicken stock, and cornflour. Set this aside too.

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the sliced chicken. Stir-fry for 4-6 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30-45 seconds until fragrant. Be vigilant here – you don't want the garlic to burn, as it will become bitter.

Stir-fry the Vegetables: Add the julienned carrots to the pan and cook for 2-3 minutes until they begin to soften. Then, add the chopped bok choy and stir-fry for another 2 minutes. We want the vegetables to be tender-crisp, not mushy.

Combine Everything: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles. Give everything a quick toss to combine.

Add the Sauce: Pour the prepared sauce over the noodle mixture. Using tongs or two wooden spoons, toss everything together continuously for 1-2 minutes until the sauce has thickened slightly and everything is evenly coated and heated through. What works best for me is lifting the noodles from the bottom of the pan to the top to ensure every strand gets covered in that glorious sauce.

Serve Immediately: Turn off the heat. Stir in the green parts of the spring onions. Serve the Garlic Chicken Lo Mein immediately, garnished with a sprinkle of sesame seeds.