1-Marinate the chicken: Toss the chicken with 1 tablespoon of soy sauce and let it sit while you prep the other ingredients. This step helps infuse flavor and tenderize the meat.

2-Prepare the sauce: Combine most of the green onions (reserving some for garnish), remaining 3 tablespoons soy sauce, hoisin sauce, garlic, ginger, and rice wine vinegar in a small bowl. Set this near the stove so it’s ready when you need it.

3-Cook the noodles: Boil salted water and cook noodles until just under al dente. They will finish cooking in the stir fry, so it’s important not to overcook them now. Drain and toss with ½ tablespoon oil to prevent sticking.

4-Cook the chicken: Heat ½ tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 3-4 minutes. Remove to a plate and set aside.

5-Cook the vegetables: Add the remaining 1 tablespoon oil to the skillet. Add the vegetables and cook until slightly browned and crisp-tender, about 3-4 minutes. The vegetables should maintain some crunch for texture.

6-Add flavor: Add half of the scallion sauce mixture to the vegetables and sauté for about 1 minute until fragrant. This step helps release the aromatics from the garlic and ginger.

7-Combine elements: Add noodles to the skillet and toss with sauce for 30 seconds. Then add eggs, sriracha, chicken, and remaining scallion sauce. Stir fry and toss until eggs are cooked and noodles are tender, about 1-2 minutes.

8-Finish and serve: Remove from heat and garnish with reserved green onions. Serve immediately while hot for the best texture and flavor.