Chicken Yakisoba Noodles

Mix the marinade by stirring together the oyster sauce, white pepper, cornstarch, and dark soy sauce (if using) in a small bowl. Add the sliced chicken and toss until evenly coated. Set aside to marinate for about 15 minutes while you prepare the vegetables and noodles.

Cook the chicken. Heat half of the oil in a large pan or wok over medium heat. Add the chicken and cook until lightly golden and just cooked through. Transfer to a plate and set aside.
Sauté the garlic. Add the remaining oil to the pan and cook the garlic briefly until fragrant, about 15–20 seconds.
Add noodles. Add the yakisoba noodles and toss them in the pan so they heat through and absorb the garlic flavor.
Add vegetables. Stir in the cabbage, carrots, onion, and bell peppers. Cook for 2–3 minutes until tender but still crisp.
Add sauce. Pour in the yakisoba sauce and toss until the noodles and vegetables are evenly coated and glossy.
Return chicken. Add the chicken back to the pan and mix well so everything is evenly distributed.
Serve. Remove from the heat and serve immediately. Finish with green onions, red pickled ginger, or chili flakes if you like, and top with a fried egg.