Preparation:

Step 1: Marinate the Chicken

Begin by placing the chicken pieces in a bowl. Add the soy sauce and cornstarch, mixing thoroughly to coat each piece evenly. Allow the chicken to marinate for at least 15 minutes while you prepare the rest of the ingredients.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook them according to the package instructions. Drain the noodles and toss them with sesame oil to prevent them from sticking together. Set them aside.

Step 3: Prepare the Sauce

Whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, dark soy sauce (if using), chili paste, sugar or honey, sesame oil, cornstarch, and water in a small bowl. Make sure the sauce is well combined and smooth.

Step 4: Stir-Fry the Chicken

Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and slightly golden, about 5-6 minutes. Remove the chicken from the wok and set it aside.

Step 5: Cook the Vegetables

Using the same wok, add another tablespoon of vegetable oil. Sauté the garlic and ginger until fragrant, about 30 seconds. Add the bell peppers, zucchini, and dried red chilies (if using) to the wok. Stir-fry the vegetables for 3-4 minutes, keeping them slightly crisp.

Step 6: Combine Chicken and Sauce

Return the cooked chicken to the wok and pour in the prepared sauce. Stir everything together, ensuring the chicken and vegetables are well coated. Allow the sauce to simmer for 1-2 minutes, thickening slightly as it cooks.

Step 7: Add the Noodles

Gently toss the cooked noodles into the wok, combining them with the chicken and vegetables. Mix until the noodles are evenly coated with the sauce.

Step 8: Garnish and Serve

Top the dish with roasted peanuts or cashews for added crunch. Garnish with sliced green onions for a fresh touch, and serve immediately.