Cook the noodles in boiling water according to package instructions until just tender. Drain and set aside to prevent sticking.
Pat the chicken strips dry with paper towels to help achieve a good sear. Then, heat the wok over high heat and add a tablespoon of vegetable oil.
When the oil begins to shimmer, add the chicken in a single layer. Let it cook undisturbed for about 2 minutes until it starts to turn golden, then stir-fry until fully cooked through, about 3-4 minutes. Remove and set aside.
Reduce the heat slightly and add the remaining vegetable oil. Toss in the minced garlic and stir constantly for about 30 seconds; it should become fragrant and start to turn golden.
Add the sliced vegetables to the wok. Stir-fry briskly for 2-3 minutes until they are crisp-tender and brightly colored.
Return the cooked chicken to the wok. Pour in the soy sauce and toss everything together, allowing the flavors to meld for 1 minute.
Add the noodles to the wok, gently tossing to combine all ingredients evenly. If the mixture seems dry, splash in a little water or additional soy sauce.
Drizzle the toasted sesame oil over the mixture and toss to incorporate that fragrant aroma. Cook for another 1-2 minutes until everything is heated through and glossy.
Optionally, stir in a cornstarch slurry to thicken the sauce if desired, cooking for 1 additional minute until slightly thickened.
Transfer the hot, fragrant Chicken Chow Mein to a serving platter. Serve immediately so the noodles remain chewy and the vegetables stay crisp.
