Boil the noodles: Cook the noodles in a large pot of salted boiling water until just tender, about 8 to 9 minutes. Drain and set aside, reserving 1/4 cup of the pasta water.

Season the chicken: Pat the chicken strips dry and season with salt and black pepper. This helps them sear properly instead of steaming in the pan.

Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until golden and cooked through, then remove and set aside.

Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and the soy-rice vinegar mixture until the sugar dissolves.

Sauté the garlic: Add the remaining 1 tablespoon of oil to the same skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant and lightly golden.

Slice the chicken: Let the cooked chicken rest for a few minutes, then slice it into bite-sized pieces.

Combine noodles and chicken: Add the cooked noodles and sliced chicken back into the skillet with the garlic. Toss to combine over medium-high heat.

Add the sauce: Pour the sauce mixture over the noodles and chicken. Toss constantly for 2 to 3 minutes until the sauce thickens and coats every strand.

Loosen if needed: If the sauce seizes up or looks too thick, add a splash of the reserved pasta water or chicken broth and toss again.

Garnish and serve: Scatter sliced green onions over the top and serve the noodles immediately while glossy and hot.