Cook noodles according to package instructions until al dente. Drain, toss with a drop of sesame oil to prevent sticking, and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and hoisin sauce (if using); set sauce mixture aside.
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Season chicken with salt and pepper, then stir-fry until cooked through (about 4–5 minutes). Remove chicken and set aside.
Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger briefly (about 30 seconds) until fragrant.
Add carrot, bell pepper, snow peas, and cabbage. Stir-fry 2–3 minutes until vegetables are crisp-tender.
Return chicken to the wok, add noodles and sauce mixture. Toss everything together until heated through and well coated, about 2 minutes.
Stir in green onions, taste, and adjust seasoning with more soy sauce or pepper if needed.
Serve hot, garnished with extra green onions or sesame seeds if desired.
Notes
Feel free to switch chicken with shrimp or tofu for variety.
Add a splash of chili garlic sauce or red pepper flakes for heat.
Use any vegetables you like—broccoli, mushrooms, bok choy all work well.
To reduce sodium, use low-sodium soy sauce and skip the hoisin.