Boil the chicken breast in water until tender, about 20-25 minutes. Remove from water, let cool slightly, and shred the meat using two forks. Set aside.

Soak the bihon noodles in a bowl of room temperature water for 15 minutes until soft. Drain thoroughly and set aside.

Prepare all vegetables: chop the cabbage and onion, slice the celery, julienne the carrots if using whole carrots, and mince the garlic.

Heat a large wok over medium-high heat and add 2 tablespoons of cooking oil. Swirl to coat.

Stir-fry the cabbage and carrots for 3-4 minutes until just tender but still crisp. Remove from the wok and set aside.

Add more oil to the wok if needed. Sauté the onion, celery, and garlic for 2-3 minutes until fragrant and the onion is translucent.

Add the shredded chicken and ground black pepper. Cook for 3-5 minutes, stirring frequently.

Pour in the soy sauce and 1 cup of chicken stock. Bring to a boil and cook for 2 minutes.

Add the drained noodles to the wok. Toss continuously for 3-4 minutes until the liquid is absorbed. Add more chicken stock in 1/4 cup increments if noodles seem dry.

Return the stir-fried cabbage and carrots to the wok. Toss everything together for 2-3 minutes until well combined and heated through.

Transfer to a serving platter and serve immediately with fresh lemon wedges.