Before anything else, you need to marinate the chicken. In a bowl, mix the chicken strips with brown sugar, cornstarch, dark soy sauce, light soy sauce, and, if you’re feeling adventurous, the grated ginger. Let it sit for about 20 minutes.

While the chicken is marinating, boil water in a large pot. Add the egg noodles and cook according to the package instructions, usually about 3-4 minutes until tender. Drain them and set aside.

In your largest skillet or wok, heat half the canola oil over medium-high heat. Once hot, add the marinated chicken. It should sizzle joyfully. Cook for about 3-5 minutes until golden and cooked through. Remove and set aside.

In the same skillet, add the rest of the canola oil. Toss in garlic and white parts of the scallion. Sauté for about 30 seconds until fragrant. Then, add the carrots, bell peppers, and bean sprouts. Stir-fry for 2-3 minutes until the veggies are just tender but still crisp.

Return the chicken to the skillet. Add the drained noodles. Now, it’s time for the sauce. In a bowl, mix all the sauce ingredients. Pour it over the chicken and noodles, and toss everything together so it’s coated evenly. Stir-fry for another minute for all those wonderful flavors to mingle.

Finally, add the scallion greens. Toss once more to combine. Remove from heat.