In a mixing bowl, combine sliced chicken breast with salt, black pepper, soy sauce, and cornstarch. Marinate for 10-15 minutes.

Bring a pot of water to a boil, add the Chinese noodles, and cook according to package instructions (4-6 minutes). Drain and rinse under cold water.

In a small bowl, whisk together sauce ingredients until smooth. Set aside.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add marinated chicken and stir-fry for 5-7 minutes until golden brown.

Add another tablespoon of olive oil, garlic, ginger, and white parts of scallions to the pan. Sauté for 1-2 minutes, then add dried red chilies and roasted peanuts.

Lower heat and add the sauce mixture. Simmer for 2-3 minutes until slightly thickened.

Return the cooked chicken and drained noodles to the pan, toss gently, and add green parts of scallions. Cook for another minute.

Serve hot, garnished with extra chopped peanuts and green scallion sticks.