Bring a large pot of water to a boil, add the egg noodles, and cook according to package instructions (about 4–6 minutes) until al dente. Drain and drizzle a bit of sesame oil to prevent sticking.

Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Season the chicken strips with salt and pepper, and add them to the pan. Cook for 5–7 minutes, stirring occasionally until golden brown and cooked through.

Remove the chicken from the pan and set aside. In the same pan, add more sesame oil if needed, sauté the minced garlic and ginger for about 30 seconds, then add the mixed vegetables and stir-fry for 3–4 minutes until tender.

Return the chicken to the pan with the vegetables, and stir to combine. Pour in the soy sauce and let it simmer for a minute.

Gently fold in the cooked noodles, ensuring they are well coated with the sauce. Use tongs to mix everything together.

Taste and adjust flavors with more soy sauce or seasoning if needed.

Remove from heat and serve hot, garnished with sliced green onions.