Boil 8 oz noodles according to package directions. Drain, rinse with cold water, and set aside.

Whisk 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, and 1 tsp sugar in a small bowl.

Heat 1 tbsp avocado oil in a large wok over medium-high heat. Stir-fry 1 lb sliced chicken for 5 minutes until browned and cooked through. Remove and set aside.

Add remaining 1 tbsp avocado oil to the wok. Sauté 2 minced garlic cloves, 1 tbsp grated ginger, and the chopped white parts of 4 green onions for 30 seconds.

Add 1 cup julienned carrots and stir-fry for 2 to 3 minutes until crisp-tender.

Return the cooked poultry to the wok along with the noodles and prepared sauce. Toss continuously for 2 minutes until heated through.

Garnish with the remaining green parts of the green onions and serve immediately.