Boil 8 cups of water over high heat and remove from heat. Add the noodles and stir to cover. Set aside to soak for about 8 minutes until tender. Drain and drizzle lightly with 1/2 tablespoon of oil.

In a large mixing bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set this prepared sauce next to the stove.

In a large stainless skillet over high heat, warm 1/2 tablespoon oil until shimmering. Add carrots and cook for 1 minute. Then add broccoli, stir, cover with a lid and cook for another minute.

Add mushrooms and remaining 2 tablespoons soy sauce, scraping the bottom of the pan. Toss everything to coat with the sauce. Cook for about 2-3 minutes until vegetables are brightly colored.

In the empty skillet, add 1 tablespoon oil over high heat. Add chicken and sprinkle with cornstarch. Stir well to coat and continue cooking for about 2 minutes.

Add the prepared sauce to the chicken, scraping the bottom of the pan while stirring. Cook for 1-2 minutes to thicken.

Transfer chicken to the bowl with the vegetables, leaving about a tablespoon of sauce in the skillet.

Add remaining tablespoon of oil to the skillet and add the noodles. Toss to coat and spread across the pan, cooking on high for 2 minutes until the noodles are lightly browned.

Remove from heat and add chicken and vegetables back to the skillet with the noodles. Toss everything together to combine thoroughly and enjoy your meal!