Prepare the Chicken and Veggies: Wash and season the chicken with green seasoning, garlic, 1 tsp salt, and ½ tsp black pepper. Wash and prep all veggies and set aside.

Cook the Noodles: Fill a large pot with 8 cups of water, add 1 tablespoon of salt, and bring to a boil. Add the noodles and cook according to package instructions. Drain and toss with 1 tablespoon of sesame oil. Spread the noodles on a tray to keep them separated.

Sauté the Aromatics: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the ginger and hot pepper and cook until golden brown.

Cook the Chicken: Add the chicken to the pan in a single layer, ensuring not to overcrowd. Cook until seared on one side, then flip and cook the other side. Remove from the pan and set aside.

Stir-Fry the Veggies: Add the remaining 3 tablespoons of oil to the pan. When hot, add the onion, white parts of the scallions, cabbage, carrot, celery, and bell pepper. Cook for 2-3 minutes, stirring continuously.

Combine and Serve: Add the chicken back to the pan, along with the scallions, soy sauce, and sesame oil. Stir until well combined. Serve hot with your favorite pepper sauce.