Begin by cutting the boneless chicken breast into bite-sized pieces. In a bowl, combine with salt, black pepper, soy sauce, and cornstarch. Marinate for 10–15 minutes.

Bring a pot of water to a boil. Add the noodles and cook according to package instructions until al dente, around 4–6 minutes. Drain and set aside.

In a bowl, whisk together soy sauce, oyster sauce, dark soy sauce, Sriracha, white vinegar, brown sugar, chicken bouillon powder, and water until fully combined.

Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add marinated chicken, stir-fry for about 5–7 minutes until golden brown. Remove chicken and set aside.

In the same pan, add another tablespoon of olive oil. Add minced garlic, ginger, scallion whites, and dried red chilies. Sauté for 2–3 minutes until fragrant.

Add roasted peanuts to the pan and toast for 2–3 minutes until golden brown, stirring frequently.

Lower the heat, pour in the sauce mixture, and bring to a gentle simmer for about 3–5 minutes, stirring occasionally until thickened.

Add the drained noodles and cooked chicken back into the pan, tossing until everything is coated with the sauce, about 2 minutes.

Mix in the chopped green parts of the scallions just before serving, tossing gently.

Serve hot, garnished with additional chopped peanuts and green scallions.