Chicken Marinade Stir-Fry with Noodles

1. In a bowl, toss the sliced chicken with the rice vinegar, soy sauce, cornstarch, sesame oil, and white pepper until evenly coated. Set aside to marinate while you prep everything else.

2. Bring a pot of salted water to a boil and cook the noodles until just tender. Drain well, toss with a small splash of oil, and set aside.

3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Add the chicken in an even layer and let it cook undisturbed for 2–3 minutes until lightly golden. Flip and cook another 1–2 minutes until just cooked through. Transfer to a plate.

4. Add another tablespoon oil to the pan if needed. Add the yellow onion, carrot, bell pepper, and cabbage. Cook for 6–8 minutes until softened and lightly golden.

5. Add the mushrooms and scallion whites and cook 2 minutes more.

6. Lower the heat slightly and add the grated garlic. Stir constantly for 20–30 seconds, just until fragrant.

7. Pour in the remaining tablespoon of rice vinegar and ¼ cup soy sauce. Stir and let it bubble for about 1 minute to deglaze the pan.

8. Add the oyster sauce, brown sugar, white pepper, and cornstarch. Stir well, then return the chicken (and any juices) to the pan. Simmer for 1–2 minutes until glossy and slightly thickened.

9. Add the cooked noodles and gently toss to coat. Let everything sit undisturbed for about 30 seconds, then toss again so the sauce clings to the noodles.

10. Turn off the heat and finish with scallion greens and a drizzle of sriracha. Top with sesame seeds, lime juice, or extra green onions if you like.