Begin by cooking your noodles according to the package directions. Once cooked, drain them and set them aside.
In a large skillet or wok, heat 1 to 2 tablespoons of olive oil over medium-high heat. Add the diced chicken thighs to the pan, season with salt and pepper, and sauté until they are golden brown and cooked through, about 5-7 minutes.
Once the chicken is cooked, reduce the heat to medium. In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, light brown sugar, chili garlic sauce, and ground ginger. Pour this sauce over the chicken in the skillet and let it simmer for about 3-4 minutes.
Create a slurry by mixing the cornstarch with 1 tablespoon of water in a small bowl. Add the slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Add the cooked noodles to the skillet and toss everything together gently, ensuring that the noodles are evenly coated in the sauce.
Remove the skillet from heat. If using, sprinkle the chopped salted peanuts, sliced green onions, and sesame seeds on top for garnish.
