In a bowl combine the boneless chicken (cut into small cubes), soy sauce, cornstarch, black pepper, ginger-garlic paste. Feel free to add a tablespoon of water to help mix everything together.
Shallow fry the pieces until they become a deep golden brown.
Set the fried chicken pieces aside. Remove some of the oil from the wok. The rest we'll keep to make the rest of the stir-fry.
Combine all the sauce ingredients (soy sauce, ketchup, fire sauce) and set aside.
Julienne the veggies (cut into strips). Fry in a wok for a few minutes until softened. Add a little bit of the stir-fry sauce and toss. Remove and set aside for now.
Now add some ginger-garlic paste to the wok and cook for a minute. Then add your noodles (make sure you boil them to package instructions).
Add the stir-fry sauce. Cook until the sugars in the sauce begin to slightly caramelize around the noodles.
Toss the veggies and chicken back into the wok and combine. Make sure the sauce coats everything. Serve.