Cut the chicken breasts into small bite-sized pieces.
Sprinkle with a little salt and pepper and fry the chicken in a 1 tablespoon oil in a frypan for 3-4 minutes. The chicken should be cooked through but still tender.
Once cool, shred the chicken further if you want or leave as is. Cover and keep aside.
Cook the egg noodles
Pour 8-10 cups of water in a large pot and bring it to a boil. Add a generous amount of salt (about 2 tsp) and a few drops of cooking oil.
Add the noodles and separate them with a large spoon so they don't stick together. Let them cook in the boiling water for 8-10 minutes, stirring frequently until al dente (90% cooked). To check this, take a few noodles out and press them between your fingers. They should still be firm and retain their shape.
Drain the noodles in a colander and rinse with cold tap water to stop further cooking. Keep aside.
Bring it all together
In a large wok, heat the remaining 2 tablespoon cooking oil on high and add the onions and garlic. Toss the veggies in the wok for a minute. Now, add the bell peppers and spring onions and toss again for a minute. Reserve a few spring onions for garnishing later.
Add the chicken and the drippings from the pan in which you cooked it and toss.