In a large stir-fry pan/wok, add oil and let it heat up on a medium-high flame.
Add finely chopped garlic and onion, sauté for 2 minutes and then add the chicken pieces. Spread them in a layer and cook them for 2 minutes on a high flame. Flip and cook them for 2 minutes on the other side until they are slightly brown.
Add the veggies and stir-fry them for 2-3 minutes until they are soft but still retaining a slight crunch.
Add the sauces, black pepper powder and chicken stock, mix well.
Now add the rice noodles. Let the noodles soak up the sauces and cook for 3-4 minutes. Flip them once, cover and cook for 3-4 minutes until all the liquid is absorbed by the noodles.
Garnish with spring onions and enjoy!