Combine the chicken with the bicarbonate of soda and sesame oil and season well with salt. Set aside while you prepare the rest of the ingredients. Heat your wok over high heat. Add the oil and fry the chicken for a few minutes until browned, then add the garlic and the white part of the spring onions. Fry for another minute until fragrant. Add the cabbage and toss for 2-3 minutes until the cabbage is wilted. Poke a few holes in the packet of noodles and microwave for about 3 minutes until loosened and warm. Add the noodles to the wok, then add the chicken stock powder, salt and pepper, and about ½ cup of water. Toss to combine. Cook for a minute or two until the water is absorbed and the noodles are cooked. Toss the green spring onion parts through the noodles, then remove to a serving plate. Scatter over the sesame seeds and serve with lemon wedges.