Prepare the Chicken: In a bowl, combine the chicken strips, grated ginger, crushed garlic, and cornstarch. Mix well and let marinate for 10–15 minutes while you prepare the other ingredients.

Prepare the Noodles: Boil a large pot of water and cook the noodles as directed on the package. Once done, drain them and rinse under cold water to cool, then set aside.

Sauté the Chicken: Heat a wok or large skillet over medium-high heat and spray with low-calorie oil. Add the marinated chicken and stir-fry until cooked through, about 4–5 minutes.

Cook the Vegetables: Add a little more spray oil to the wok. Toss in the onion and cook for 2 minutes until softened. Add the mushrooms and carrots, stir-frying for another 3–4 minutes until the vegetables are tender but still crisp.

Make the Sauce: In a small bowl, whisk together the maple syrup, dark soy sauce, light soy sauce, water, and a pinch of black pepper.

Finish and Serve: Add the chicken back to the pan, tossing it in the sauce to coat evenly. Stir in the noodles and mix everything together. Cook for another 2-3 minutes to heat through. Top with finely sliced spring onions and serve right away.