Cook them according to the package instructions, then drain and set aside. Don’t overcook them unless mushy noodles are your thing (no judgment, but still).

Prep your sauce.

In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, cornstarch, and a splash of water or broth. Stir until smooth. This is the magic, so don’t skip it.

Heat the pan like you mean it.

Get a large skillet or wok hot over medium-high heat and add oil. If the pan isn’t hot, the chicken will sulk instead of sear.

Cook the chicken.

Add sliced chicken in a single layer and let it cook undisturbed for a minute. Stir, cook until just done, then remove it from the pan. Overcooking here = dry sadness.

Veggie time.

In the same pan, add a little more oil if needed. Toss in garlic, ginger, carrots, and bell peppers. Stir-fry for 2–3 minutes until fragrant but still crunchy.

Bring it all together.

Add the chicken back to the pan, followed by the cooked noodles. Pour the sauce over everything and toss like your dinner depends on it—because it kind of does.

Finish strong.

Cook for another 2–3 minutes until the sauce thickens and coats everything beautifully. Sprinkle green onions on top and turn off the heat. Done. You did it.