Chicken Stir Fry with Soy and Oyster Sauce

2 chicken breasts or 4-6 thighs, diced
1 onion, sliced
2 garlic cloves, minced
1 carrot, sliced
1 red capsicum, sliced
handful snowpeas or sugar snap peas, strings removed
3 serves udon, hokkein or egg noodles (or 4 if you like a lot of noodles but then you will need more sauces)
2 tbsp soy sauce, plus extra
2 tbsp oyster sauce, plus extra
1 tbsp lemon juice (optional)
½ chilli (optional, or more if you like it hot)
1 tsp brown sugar (optional)
herbs, basil or coriander (optional)
peanut oil

Cook noodles according to packet instructions and set aside to drain.
In a wok or large high pan on high heat, stir fry chicken in a little peanut oil until brown. Set aside.
Add a little extra peanut oil. Stir fry the onion before adding in garlic, carrot, capsicum. Stir fry lightly then add in snow peas and toss for a minute.
Add noodles into the wok with sauces and mix. Ensure noodles are well covered with sauce. Add lemon, chilli or brown sugar if using.
Add chicken back into the wok with vegetables and noodles and stir fry until cooked through and tender. The noodles will soak up most of the sauce. At this point you can add extra sauce if you feel you need it. Add herbs.
Garnish with extra herbs, chilli or crushed nuts if you like.