In a bowl, mix 2 tbsp of regular soy sauce, 1 tsp of dark soy sauce, 1 tsp of oil, and 2 tsp of cornstarch until well blended.

Add the chopped chicken thighs to the marinade, making sure they’re evenly coated. Let sit for at least 15 minutes.

Cook the wide rice noodles according to the package instructions until they’re just tender. Drain and set aside.

Heat a splash of oil in a hot pan or wok. Stir-fry the marinated chicken for 5-7 minutes until it’s cooked through and nicely browned.

Toss in your choice of vegetables and cook for an additional 2-3 minutes until they’re just tender and vibrant.

Add the cooked noodles to the pan, stirring well to coat them in the marinade and combine with the chicken and veggies. Cook for another 2 minutes to heat through.