Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.

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

In a large skillet over high heat, warm 1/2 tablespoon oil until shimmering. Add carrots, stir and cook 1 minute. Add broccoli, stir, cover and cook 1 minute. Add mushrooms and remaining soy sauce, cook and toss to coat. Add cabbage and cook 2-3 minutes until vegetables are bright and barely tender.

Transfer vegetable mixture to the bowl. Add 1 tablespoon oil to the skillet over high heat. Coat chicken with cornstarch and cook 2 minutes, stirring frequently.

Add prepared sauce to chicken, cook 1-2 minutes until thickened. Transfer chicken to vegetables.

Add remaining oil to skillet, toss in noodles, cook 2 minutes until lightly browned.

Combine chicken, vegetables, and noodles, toss to mix, and serve.