Trim any excess fat from the chicken thighs and cut into 1/2-inch strips. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add the chicken strips, toss to coat thoroughly, and let marinate at room temperature for 15 minutes (or cover and refrigerate for up to 2 hours).

Sear the chicken

Heat a large skillet or wok over medium-high heat and add 1 tbsp of the vegetable oil. When shimmering, add the marinated chicken in a single layer (work in batches if needed) and sear without moving for 1–2 minutes until the underside is browned. Stir and continue cooking until cooked through, about 3–4 minutes total. Remove the chicken to a plate and reserve any browned bits in the pan.

Sauce

Make the sauce

In a bowl whisk together 1/2 cup chicken broth, 2 tbsp hoisin, 1.5 tbsp chili garlic sauce, 1 tbsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tsp brown sugar. In a small separate cup, dissolve 1 tsp cornstarch into 1 tbsp cold water and stir into the sauce mixture.

Noodles & Vegetables

Cook the noodles

Bring a pot of salted water to a boil and cook the 8 oz noodles according to package directions until just shy of al dente (usually 1–2 minutes less than recommended). Drain, rinse briefly under warm water to stop cooking if desired, toss with a drizzle of oil to keep from sticking, and set aside.

Stir-fry aromatics and vegetables

Wipe out the skillet or wok, return to medium-high heat, and add the remaining 1 tbsp vegetable oil. Add the minced garlic and minced ginger and stir-fry for 15–20 seconds until fragrant. Add the sliced red bell pepper and carrot and stir-fry for 2–3 minutes until slightly softened. Add the white and light-green parts of the scallions and continue to cook 30–45 seconds. If using spinach or bok choy, add it now and stir until just wilted.

Combine chicken, noodles, and sauce

Return the cooked chicken and any accumulated juices to the wok with the vegetables. Pour the prepared sauce over the mixture and bring to a simmer. Add the drained noodles, tossing gently to combine and to coat everything with sauce. Cook for 1–2 minutes until the sauce thickens and clings to the noodles and ingredients. Taste and adjust seasoning: add a pinch of salt or a splash of soy sauce if needed, or more chili garlic sauce for heat.

Finish and serve

Remove from heat and stir in the dark-green parts of the scallions. Transfer to serving plates, garnish with toasted sesame seeds and additional sliced scallions if desired. Serve immediately.