Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, place 1/4 cup soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 1 1/2 teaspoons cornstarch, 1 teaspoon granulated sugar, and 1/4 teaspoon kosher salt in a small bowl and whisk until the cornstarch is dissolved. Transfer 2 tablespoons of the sauce to a medium bowl. Place the sliced boneless skinless chicken breast in the medium bowl and toss to coat; set the marinated chicken and the remaining sauce aside.
2. Add the noodles to the boiling water and cook according to package directions. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high until shimmering. Add 1/2 medium thinly sliced onion, season with kosher salt, and cook until starting to brown, 3 to 4 minutes. Add 4 ounces halved snow peas or snap peas, 1 medium thinly sliced red bell pepper, and 1 minced garlic clove and stir-fry until crisp tender, about 2 minutes. Transfer to a plate; set aside.
3. When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the chicken.
4. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat until shimmering. Add the chicken and spread into a single layer. Sear undisturbed until the chicken is golden-brown on the bottom, 1 1/2 to 2 minutes. Stir-fry until just cooked through, about 1 minute more.
5. Add the noodles and reserved vegetables. Cook, tossing with tongs, until heated through, about 2 minutes. Whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Toss until the sauce evenly coats the noodles and vegetables. Garnish with thinly sliced scallions if desired and serve.