Whisk the broth, soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, and five-spice powder in a small bowl until the cornstarch is completely dissolved.

Combine the ginger, garlic, and a small splash of the vegetable oil in a tiny bowl and set aside.

Bring a large pot of water to a boil for the noodles.

Heat one tablespoon of the vegetable oil in a large skillet or wok over high heat until it just begins to smoke. Add the mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes, then transfer them to a large plate.

Add the remaining oil to the same skillet. Toss in the bell peppers, cabbage, and scallion whites and cook until the vegetables are crisp-tender and the cabbage starts to wilt, about 3 minutes.

Pour in the rice wine and cook until it has nearly evaporated, about 30 seconds, while scraping up any browned bits from the bottom of the pan.

Push the vegetables to the sides of the skillet and add the ginger-garlic mixture to the center. Mash the aromatics into the pan and cook until fragrant, about 30 seconds, then stir them back into the vegetables.

Drop the noodles into the boiling water and cook until tender. Drain well and add them immediately to the skillet—timing is key here so they don't have time to clump together.

Add the sauce mixture, the reserved mushrooms, the scallion greens, and the chili-garlic sauce to the pan. Toss everything constantly over high heat until the sauce has thickened and coated every strand of noodle, about 2 minutes. Serve hot.