In a large pot over medium heat, combine chicken stock and soy sauce and bring to a boil.
Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or until softened.
Drain noodles and reserve about 1-1/2 to 2 cups of liquid.
In a wide skillet or wok over medium heat, heat about 1 tablespoon of non-medicated oil. Add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
Add carrots and cook for about 30 to 40 seconds. Add cabbage. Continue to cook until vegetables are tender yet crisp.
Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed.
Season with salt and pepper to taste.
Take the tablespoon of medicated oil and drizzle over the mix.
Garnish with chopped green onions and serve hot with lemon wedges.