Prepare noodles according to directions on package.
In a bowl, whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
Heat oil in a wok or large and deep non-stick skillet over moderately high heat.
Add chicken, working to leave a little space between pieces so they will brown, and cook 3 – 4 minutes,
Turn and continue to cook until cooked through, about 2 – 3 minutes longer.
Transfer to a plate or sheet of foil.
Reduce heat slightly add remaining 1 tablespoon oil in skillet, add celery and sauté 3 minutes.
Add cabbage and sauté 2 minutes, then add carrots, green onions, garlic and ginger and sauté 1 – 2 minutes longer, until veggies are all crisp tender.
Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat.
Serve warm.
