Cook noodles according to package instructions and drain well.
Meanwhile in a small bowl whisk together soy sauce, rice wine, chili oil, Sriracha sauce, sesame oil, brown sugar, and water. Set aside.
In a large skillet, heat oil until shimmering. Season chicken with teaspoon salt and pepper. Add the chicken to skillet and cook, over medium-high heat, until chicken is cooked through, 3-5 minutes. Remove to a plate and set aside.
In the same skillet, add 1 tablespoon oil and stir fry the green onions, carrots, and red bell pepper, over high heat, just until tender-crisp. Add the garlic to veggies and cook until fragrant.
Add the noodles, sauce, and chicken back to the skillet, turning the heat down to low, and heat through. Adjust seasoning. Sprinkle with cilantro and sesame seeds and serve.