Marinate your sliced chicken.
Mix together your ingredients for your noodle sauce. Note: There may be extra sauce but I decided to provide a recipe for more sauce than less. If you prefer less saucy noodles, only use 1.5 cups water, 4 tbsp oyster sauce, 2 tbsp cornstarch.
In a hot non-stick pan over high heat, add your avocado oil. Then add your fresh cantonese chow mein noodles. Fry on each side until golden brown, about 4 minutes. Make sure you check your noodles every now and then to prevent burning.
Once the noodles are crispy, transfer to a large serving plate.
In the same pan over high heat, add 1 tsp of avocado oil and fry your chicken. Fry until ¾ of the way cooked.
Add in your fried tofu balls. Cook for 1 minute.
Then add in all your vegetables. Fry until veggies are softened.
Lower heat and stir in your noodle sauce quickly. Do not let this set or it'll solidify.
Then pour noodle sauce over your noodles and enjoy!