In a medium bowl wisk together soy sauce, oyster sauce, and minced garlic. Add sliced chicken. Stir to coat. Cover with plastic wrap and marinate in fridge for 1 hr.

Heat a wok or large deep sided skillet over medium high heat until very hot. Add 2 tbs oil.

When oil "shimmers" add onion, bell pepper, and mushrooms. Stir fry until al dente. About 4 minutes. Transfer to a small bowl. Set aside.

Increase heat to high. Add 1 tbs oil to wok/skillet. As soon as it "shimmers" add chicken along with all the marinade.

Stir fry until chicken is cooked through and marinade has reduced some. About another 5 minutes. Return veggies to wok/skillet. Stir to heat through and coat with sauce.

Reduce heat to medium. Wisk together chicken broth and cornstarch. Stir into chicken and veggies. Simmer until sauce thickens. About 2-5 minutes more.

Add cold noodles. Toss to coat. Cook until noodles are just heated through. Stir in green onions.

If desired drizzle with sesame oil and stir to combine. Garnish with additional green onions when serving. Enjoy!