In a bowl, mix together all the ingredients for the chicken marinade. Cover the bowl with plastic wrap and let it marinate for 15-30 minutes.
Meanwhile, cook noodles in water as per package instructions but reduce cooking time by 1 minute. Transfer to a colander and rinse the noodles with cold water to avoid from cooking further and sticking together. Drain well and set aside.
In a small bowl, combine all ingredients for the sauce.
Heat oil in a wok or large skillet over medium-high heat. Fry the marinated chicken by spreading them in one layer and cooking each side for 3 minutes or until golden. Remove chicken from oil and set aside.
In the same wok with oil, add the garlic and cook for a minute or until limp. Turn heat to high and add the noodles and carrots. Stir fry for a minute or two until carrots starts to become tender-crisp.
Pour in the sauce and toss to coat noodles. Add the pak choi, green onions, and the chicken. Mix and cook for another minute.
Transfer to a serving dish and serve.
This recipe can be easily divided for half the yield.