Before starting, wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice 2 tbsp green onion tops (dbl for 4 ppl). Cut remaining green onions into 1-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup water (dbl for 4 ppl) in a large bowl.

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Using a colander, drain noodles, then rinse under cold water, tossing to separate, until cool. Leave noodles in the colander to drain

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When hot, add half the sesame oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.** Transfer chicken to the large bowl with sauce, then toss to coat.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add coleslaw cabbage mix and bok choy. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 1-2 min.

Add chicken and sauce to the pan with veggies. Bring sauce to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Add noodles. Season with pepper, to taste. Cook, tossing constantly, until noodles are warmed through and coated in sauce, 2-3 min.

Divide noodles between bowls. Sprinkle sliced green onions over top.