Prepare your ingredients by washing and chopping the vegetables and slicing the chicken into thin strips.

Cook the egg noodles in boiling water according to package instructions until al dente. Drain and set aside.

In a large skillet or wok over medium-high heat, add a splash of oil and stir-fry the chicken until golden brown (about 5 minutes).

Add the bell peppers, carrots, and garlic to the skillet; stir-fry for another 3 minutes until vegetables are slightly softened.

Mix in the cooked noodles along with soy sauce, oyster sauce, and sesame oil; toss well to combine.

Serve hot, garnished with green onions.