Cut all the vegetables into strips. Cook the noodles until al dente.

Add a little oil to a wok, large skillet, or pot. Add the onion and sugar. Once the onion softens, add a little soy sauce. When the onion is caramelized, remove just the onion from the wok.

Using the caramel left in the wok, add the carrots and the juices from the cooked chicken. Cover and cook until the carrots are just tender but not too soft. Then remove the carrots from the wok.

Add the chicken to the juices in the wok and immediately add soy sauce.

Add a small amount of vinegar, just enough to keep the chicken from darkening, and add black pepper. Let it caramelize a bit. Remove everything and rinse the wok with a little water. Set aside with the chicken.

In the wok (or a pot), add a splash of oil and mix all the ingredients together as shown in the photos.

You can also add zucchini, bean sprouts, sesame seeds, or summer squash if you like. Feel free to experiment with flavors.

Add more soy sauce if needed, along with ginger and the chicken bouillon powder. Stir with two spoons until the noodles are hot and have the desired color.

Serve, grab your chopsticks, and enjoy!